Pumpkin Bars

This recipe came from Williams Sonoma store.  It's one of the samples they have been handing out to get you hooked on their pumpkin butter.  It worked!  The pumpkin butter can be found here.  You have to try these, they are really good.  They freeze really well also, so go ahead and make before the holiday chaos hits!

Ingredients:
1 box yellow cake mix
8 tablespoons unsalted butter, melted
4 tablespoons unsalted butter, cut into small pieces
3 eggs
1 jar pumpkin pecan butter
2 tablespoons milk
1 tablespoon flour
1/4 cup sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees.  Lightly grease an 8 x 8 baking pan. Reserve 1 cup of the yellow cake mix in a separate bowl. Stir together the remaining cake mix, 8 tablespoons of melted butter and 1 egg.  Pour into prepared pan.

In another bowl, stir together the jar of pumpkin butter, remaining 2 eggs and milk.  Spread over the cake batter in the baking pan.

Add the flour, sugar, and cinnamon to the bowl with reserved cake mix and stir together.  Add the 4 tablespoons of cold butter.  Use a pastry blender or fork, cut the butter until pea sized crumbs form and the mixture clumps together.  Crumble the mixture over the baking dish.