So yummy! I love the pumpkin filling. I used 2.2 quart dish instead of a 9x13 after reading other reviews and I thought the filling was thick and the crust was too. I actually really liked the crust, despite what some other reviews said. I did have to cook the squares for about a 1/2 hour, maybe a little more. Just kept checking them. I though they were delicious and will make them again.

Reviewed On: Oct. 19, 2009

I wasn't a big fan on this recipe. Although I will say I didn't have any lemons, so I used lemon juice, but I used a little and the suggested amount of water. It was pretty sour, but it did give a variation from usual broccoli toppings. Probably won't try it again though.

Reviewed On: Sep. 28, 2009

I really enjoyed this recipe, but I made a few changes as well. I cut the oil down to 1/2 cup, used 1 and 1/2 cups pumpkin, a tsp and 1/2 of cinnamon, and 1 tsp of ginger and cloves. They came out very moist and cake like. I sprinkled granulated sugar on the top before baking like someone else recommended, but I don't think that did much to add sweetness. I also had to omit the walnuts because my son has a peanut allergy, but I think they still had a TON of flavor. Definitely not a very sweet cookie, but I really enjoyed them! I will definitely make them again!!

Reviewed On: Sep. 27, 2009