These moist pumpkin cake squares with vanilla glaze deliver tender, spiced perfection in under 30 minutes using simple pantry staples. Pat Berklund's 1970s recipe bakes into soft, portable squares ideal for potlucks, batch baking, and make-ahead fall entertaining. I've tested this vintage recipe, and the quick icing technique creates bakery-worthy results every single time.
Opening a weathered community recipe card 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.
The 1970s Kitchen
Home bakers in the early 1970s were navigating a fascinating culinary shift. Avocado-green appliances hummed in suburban kitchens while Julia Child taught French technique on PBS. Women were entering the workforce in record numbers, and recipes needed to deliver impressive results without demanding all afternoon.
Pat Berklund understood this perfectly. As head librarian for the Port Edwards School District, she knew the value of efficiency. Canned pumpkin had become widely available in the 1950s, but by the 1970s, it represented freedom—the ability to create seasonal treats without the labor of roasting and pureeing whole pumpkins. These squares embodied the era's practical elegance: impressive enough for the Margaret Fuller Book Club meetings Pat attended, simple enough to bake before a shift at McMillan Memorial Library.
Community cookbooks like Riverview Hospitality served as social currency. Sharing a recipe meant sharing a piece of yourself, and Pat's contribution spoke volumes about her generous spirit and appreciation for unfussy excellence.
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 1x
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
- 2 cups powdered sugar
- 3-4 tablespoons milk or heavy cream
- 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 Icing: While the pan is cooling, whisk together powdered sugar, milk or heavy cream (start with 2 tablespoons), and vanilla until smooth. Add more milk or heavy cream as needed for icing consistency.
- Finish: Spread icing 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.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Why This Vintage Pumpkin Square Recipe Works
How To Make Perfect Pumpkin Squares
recipe variations
Frequently Asked Questions
No, pumpkin pie filling contains added sugar and spices that will throw off the recipe's balance. Use plain pumpkin puree (like Libby's 100% Pure Pumpkin) for accurate results.
This vintage technique activates the baking soda with the pumpkin's natural acidity, creating lift and preventing clumping. It's the secret to Pat's tender texture and even rise.
Yes, but they'll be thicker and more cake-like, requiring 23-28 minutes of baking time. Check doneness with a toothpick and watch carefully to prevent overbaking.
Absolutely. Bake and frost the squares up to 3 months ahead, freeze in single layers, then thaw overnight before serving. They taste freshly made.
Cool the squares completely, then wipe your knife clean between each cut. A long, sharp chef's knife works better than a short utility knife for straight, even edges.
Yes. Use two 9x12 pans or one large sheet pan (approximately 11x16 inches). Baking time remains the same—check for doneness at 15 minutes.
Overbaking is the most common culprit. Check at 15 minutes and remove when a toothpick has moist crumbs, not when it's completely clean. Overmixing the batter also creates dry, tough squares.
A standard 9x12-inch baking pan creates the authentic bar cookie texture Pat intended. Quarter sheet pans (9x13) work but produce slightly thinner bars.
Yes. The original recipe uses vegetable shortening (naturally dairy-free), and you can replace the milk in the icing with non-dairy alternatives like almond or oat milk.
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