Sometimes when things are too easy, one suspects that they will fail -- like, what's the catch? But these moist and delicious pumpkin bars prove that one can bake their cake (easily) and eat it too.
This recipe is so simple and so quick, that it's the perfect baking project for children. With ingredients found in most pantries, you can put together the batter for this dessert in minutes. As with many vintage recipes, this one is incorrectly titled, for this is a sheet cake, not typical bar cookies. Not that there's anything wrong with that!
mix thoroughly until combined. Pour into a 9 x 13 inch pan and bake.
Voila! Pumpkin sheet cake!
Cool slightly and cut into bars.
Production notes: I followed this recipe exactly, baking it in a 9 x 13 inch pan. When it was written, cans of pumpkin contained 16 ounces. Today, most have just 15 ounces, but it will be fine with the slightly lesser amount.
Typical of many vintage dessert recipes, this is not overly sweet. So you can make a frosting of confectioners sugar mixed with a little milk or simply dust the cake with confectioners sugar.