Gingerbread Pumpkin Cake Bars - cooking recipe

Ingredients

1 (14 ounce) package gingerbread mix
1 egg
1/3 cup vegetable oil
3/4 cup water
1 (16 ounce) can pumpkin puree

Preparation

(All directions except for \"PUMPKIN,\" \"OVEN,\" and \"TO SERVE,\" are copied from a \"Trade Joe's Deep and Dark Gingerbread Cake Mix\" box. Anything in () are things we added to the directions.).
TO PREPARE: Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom and halfway up the sides of a normal 8x8x2 pan with butter, or cooking spray.
MIX: Combine the egg, the oil, and the water into a bowl. Add the cake mix. Gently fold mix together (with wooden spoon), until the ingredients are moist.
PUMPKIN: Add in the canned pumpkin. Mix WELL with wooden spoon for about 5 minutes and until mixture turns a oragneish-brown color, also be sure to get the bottom. The mixture should also have small lumps.
PAN: Spread batter into the pan, filling the corners and leveling the top.
OVEN: Bake the cake for one hour, and if the cake IS done, if you stick a toothpick, fork, knife, etc. in it, it should come out clean. Leave cake to cool until cake is FULLY cooled off.
TO SERVE: Carefully cut cake into about 12 or so bars. If you want, sprinkle some powdered sugar on the top of each bar. Serve them on a plate, or take 'em to go!