Tis the Season For Pumpkin & Chocolate

Yes, fall is in the air (finally), well at least feels like it here in Redondo Beach. And what goes best with fall well of course pumpkins. Before the month was even on day 12 I had already been to 2 pumpkin patches with my lil boy and lots of Halloween events are on the calendar.

It was easy to pick something to bring to my book club this week since I had to bring dessert...something pumpkin of course. Here is the recipe, super easy and you can swap out the filling for whatever seasonal flavor you like.

Pumpkin Dessert Squares

Ingredients:

1 box yellow cake mix

1 jar pumpkin butter

3 eggs

1 tbsp flour

1/4 c. sugar

3/4 c. butter

3 tbsp milk

1 tsp cinnamon

Reserve 1 c. of the cake mix and set aside.

Mix remaining cake mix with `/2 c. melted butter and 1 egg. Press mixture into the bottom of a 13x9 inch pan.

Mix 1 jar pumpkin butter (I use Trader Joe's brand but you can use whatever one you prefer)

with 2 eggs, the milk and pour over the cake mixture in pan.

Mix to a crumble the reserved cake mix with the flour, sugar, 1/4 c. softened butter and cinnamon - crumble over the top of the pumpkin layer.

Bake 35-40 min at 350 degrees or until golden.

Cool & serve.


And what goes best with pumpkin? Chocolate of course, well that is what I decided as I made an extra lil treat to bring to my friends.

Dark chocolate bark with mixed nuts and crasins.

I just melted about 1/2 lb of dark chocolate (Trader Joe's big pounder) and pured out on a small cookie sheet, then I sprinkled 1 c. mixed nuts (love the mixed bag from Planter's - harvest pistachio grove blend) and 1/2 c. crasins on top....put into the fridge for it to set then brreak it out for snack size pieces.

Enjoy!!!