I started a new job today – agency relations consultant at Nationwide. I was really anxious all weekend, especially last night. I wanted to bake to relax a little and have something to take to work today. Since fall officially starts Wednesday, there’s pumpkin shit everywhere – which means it’s the perfect time for pumpkin tasties. I first had these as a sample at William Sonoma five or six years ago and my brain melted. The star ingredient is Muirhead Pumpkin Pecan Butter, which I get at WS…. Anyway, here’s the recipe. (NOTE: I know this isn’t technically a cookie; it’s a bar. BUT I DO WHAT I WANT!!!! THERE WILL SOMETIMES BE BARS ON THIS BLOG!!!!)
1 box yellow cake mix
1 stick (8 tbsp) melted butter
1 jar Muirhead Pumpkin Pecan Butter
2 tbsp milk
1/4 cup sugar
1 tbsp AP flour
1 tsp ground cinnamon
4 tbsp cold butter
First, preheat that oven to 350F and grease up a 9×13 pan.
Now then, open up the cake mix. Set aside 1 cup of the cake mix in a bowl.
In another bowl mix up the remaining cake mix with the melted butter and 1 egg. Put that jazz in the pan. That’s the bottom layer.
Next, mix the pumpkin pecan butter, 2 eggs and the milk and put that jazz on the cake layer. That’s Layer 2.
Then, mix the cup of cake mix, the sugar, cinnamon and flour. Cut the chilled butter into little chunks. LITTLE CHUNKS!!!!! Mash the chunks into the cake business – this is like a streusel. I just learned that…. Anyway this is the top layer.
Pop that jazz into the oven for 40 minutes. Let the pan cool and then cut into squares.
For the best night ever, serve these warm with vanilla ice cream. Your brains will fucking melt.