Ingredients
Units
Scale
- 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: 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