Just what I was looking for. Made them in a 12" X 18" cake pan, which is pretty close to 9" X 13" twice. I read many of the reviews before I made them and added a dash of ginger, dash of nutmeg, and the cinnamon. I also used 2 small cans of pumpkin, instead of 2 C., and added a few spoonfuls of apple butter. They were awesome! I don't think you can mess up this recipe unless you really try to. I frosted with cream cheese frosting with lemon extract (and put Halloween sprinkles on them to make them festive) and served them at our annual fall party. They were a huge hit!!

Reviewed On: Oct. 29, 2009