Pumpkin Squares

*IMPORTANT***nefore you begin, set aside one cup of the yellow cake mix.nnFOR THE BOTTOM CRUST:nix the remaining yellow cake mix, 1/2 cup melted butter, and 1 egg. The mixture will be soft and sticky. Place it into a greased 13x9 pan and spread it evenly to form the bottom crust.nnThe dough will spread very easily either with your fingers or a small spatula.
FOR THE FILLING:nix pumpkin pie mix, 2 eggs, and 2/3 cup of the heavy whipping cream. Pour the mixture into the 13x9 pan and spread it evenly over the crust.
FOR THE TOPPING:nlace 1 cup of yellow cake mix, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup softened butter into a small mixing bowl. Use a fork or pastry blender to thoroughly combine the ingredients into a crumbly mixture and sprinkle it evenly over the filling.
Bake at 350 degrees for 45 to 50 minutes or until a knife inserted into the center comes out clean.
I love fresh whip cream and that's what I like to top these with. I pour what's left of the quart of heavy whipping cream into the mixing bowl of my Kitchen Aid Mixer. I use the whisk attachment and whip the cream almost until stiff peaks form. Then I stop and add 1 teaspoon of vanilla extract and 3/4 cup of powdered sugar. Then mix again until they are completely combined. I spread a thick layer over the top of my Pumpkin Squares. I always have a bit left over that I use in my coffee for the next couple of days. You can make less if you want or, use a whipped topping instead.