Opening a well-worn community recipe book and discovering a treasure that captures the essence of an entire season is pure joy. That's exactly what happened when I found Pat Berklund's Pumpkin Squares in a copy of Riverview Hospitality, the 1971 recipe collection from Wisconsin Rapids' Riverview Hospital Auxiliary.
This simple, elegant recipe isn't just about pumpkin flavor and warm spices - it's a delicious snapshot of when America truly fell head over heels for things pumpkin and this special time of year.
When Pumpkin Became America's Sweetheart
While our Pilgrim ancestors certainly knew their way around a pumpkin, the 1960s and 70s marked pumpkin's transformation from seasonal necessity to beloved autumn tradition. Post-war prosperity meant that home bakers could finally indulge in creative, seasonal baking, and canned pumpkin puree (widely available since the 1950s) made pumpkin recipes accessible year-round.
Pat's recipe perfectly captures this golden age of American baking. Written in the straightforward style of the era, it calls for simple pantry staples like all-purpose flour and baking powder, transformed into something special with fall spices and that signature powdered sugar glaze that sweetens every bite.
The Woman Behind the Recipe
Patricia Berklund was a librarian at McMillan Memorial Library in Wisconsin Rapids, and later she served the Port Edwards School District as head librarian. She held a Bachelor of Science degree in Psychology and a Masters degree in Library Science.
Beyond her work at the library, Pat was a pillar of the community, active in her church, the Woodlands Girl Scout Council, and the Margaret Fuller Book Club. Her recipe for Pumpkin Squares feels like a natural extension of her generous spirit. It’s a simple, reliable, and comforting recipe - the kind a trusted neighbor would share, knowing it would bring a little warmth and sweetness to another family's table.
A Recipe That Defined an Era
What makes Pat's pumpkin spice bars so special is how they represent the spirit of 1970s home baking. It was a time for practical, approachable recipes (for working women!) that could be whipped up for a potluck or an after-school treat without a lot of fuss. Pat's recipe is a perfect example of this philosophy: simple ingredients, straightforward instructions, and a result that's all about pure, comforting flavor.
Pat's squares are pure, honest pumpkin flavor enhanced by just the right touch of spice and topped with a glossy glaze that adds the perfect sweet finish.
A Timeless Fall Tradition
As autumn settles in and we find ourselves craving those familiar fall flavors, Pat Berklund's pumpkin squares remind us that sometimes the most treasured recipes are the ones shared between neighbors, preserved in community cookbooks, and passed down through generations of home bakers.
This easy recipe proves that the perfect treat doesn't need to be complicated. Just heat oven to 350°F, mix with love, and create something that brings people together - exactly what Pat intended when she shared this personal favorite over 50 years ago.
Easy Glazed Pumpkin Cake Squares
A treasured recipe from the 1971Â Riverview Hospitality cookbook by Wisconsin Rapids librarian Pat Berklund. These simple, warmly spiced pumpkin squares with a sweet glaze are a delicious piece of hometown history.
- Total Time: 25-30 minutes
- Yield: 12-25 squares
Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable shortening (or butter, softened)
- 1 large egg, beaten
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 1/2 cups powdered sugar
- 2-3 tablespoons hot water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×12 inch baking pan or line with parchment paper.
- Prepare Wet Ingredients:Â First, activate the baking soda by mixing it directly into the pumpkin puree in a small bowl.
- While it rests, cream the sugar and shortening in a large bowl until fluffy.
- Add the beaten egg, and then fold in the pumpkin mixture until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and ginger.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
- Bake: Spread batter evenly in prepared pan. Bake for 15-20 minutes, or until a toothpick inserted in center comes out clean. Do not overbake – it should be tender and moist.
- Make the Glaze: While the pan is cooling, whisk together powdered sugar, hot water (start with 2 tablespoons), and vanilla until smooth. Add more water as needed for drizzling consistency.
- Finish: Drizzle glaze over warm squares. Let cool completely before cutting.
Notes
Pan Size Matters: Use the full 9×12 inch pan for authentic bar texture. A 9×9 pan will create thicker, more cake-like squares (as I found out when testing this recipe – pictured above).
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Baking Tips
Perfect Texture Every Time
- Don't overmix - stir ingredients just until combined to avoid tough squares
- Check for doneness early - these can go from perfect to overbaked quickly; start testing at 15 minutes
- Use room temperature ingredients for better mixing and even texture
- Line your pan with parchment paper for easy removal and clean cuts
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