I was a bit leary over the size of the recipie...but I had two 15oz cans of pumpkin to use, so I figured 'what the heck'. I brought a piece to my boyfriend, who had just gotten out of the shower. As soon as he had the bite in his mouth, he dropped to his knees in front of me on the bathroom floor and said, "I want you to stay with me for the rest of my life." =) I'll be using the recipe again, for sure! I think the original recipe calls for way too much sugar- I used 2 C lightly packed brown sugar, and 1 C Sugar in the Raw, substituted 1/2 C gingerbread yogurt and 1/2 C butter for the oil, and added 3T pumpkin pie spices, 1 T cinnamon, two pinches clove, and a pinch of nutmeg. The recipe baked quickly with 3 minutes to spare from the 1 hour mark. They were very dark brown on top, and at first I was afraid I had burnt them- but it's just a darker bread. The bread is *very* moist. I wouldn't use any more than 1 C of oil/butter substance if you use 30oz pumpkin puree. I made it in one 9x5" pan and a larger 9x11" pan. I will be taking some to my families' Thanksgiving....if we don't eat it all first!

Reviewed On: Nov. 20, 2009

I modified this recipie with about 2 tsp of fresh pulverized ginger, and 1 tsp Chinese hot mustard. WOW. It tastes just like the veggie dip from my fav. Japanese restaurant in town. THANK YOU!!!

Reviewed On: Oct. 16, 2007

I was really excited to try this recipe due to the other great reviews.....I have to say it's fairly bland for my taste, not sweet enough, and the texture is more like a health food bar than a 'cookie' type bar....I wouldn't make this for kids, although if you're dieting and desperate these might fit the bill. Follow up: I tried these the next day and was very dissapointed. They're too chewy, dry and I dont feel they're worth the time and effort.

Reviewed On: Oct. 15, 2007