Reviewed: Nov. 20, 2009

These were sooo good! Very moist! I didnt have any pumpkin pie spice on hand so I used the Pumpkin Pie Spice I recipe on here. I will be making these again very soon!

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Nov. 15, 2009

Watch your cooking time close. This recipe is great! I couldn't stop snacking on them. I only added white raisins and left everything else the same. It's a keeper!

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ChristyD

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Reviewed: Nov. 8, 2009

These squares definitely are cake and not bars--I didn't have pumpkin pie spice--Used cake spice instead and they turned out well--I like my spice cake spicier so should I make these again I would definitely use some extra spices. I did make these in a 9x9 pan and baked for 20 minutes. They were moist and tender. Also utilized egg beaters in place of the egg. Would like to try with whole wheat flour and home made apple sauce. Extremely easy recipe--whipped them up quickly after dinner for a little treat.

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cclno96

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Reviewed: Nov. 3, 2009

These are definitely a 4 if you bake according to the recipe. The frosting is the only thing that made them sweet enough for my taste. I would not just dust them with powdered sugar. I used a 9x13 pan but doubled the recipe. I anticipate they will have more flavor after sitting a couple of days. The spice flavor is a little weak.

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mindy

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Lake Wales, Florida, USA

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Reviewed: Oct. 22, 2009

I made these for my son's Harvest Fest at school and they were awesome! Perfect flavor and moisture, soft, fluffy and addictive. They were extremely easy to make (there was very little mess to clean up), they bake fast and they are foolproof. The recipe is easy enough to be tackled as a kids baking project. I skipped the frosting part and sprinkled confectioners sugar instead. I followed the recipe exactly - I did not and would not change a thing. I will be making these over and over again. Thank you, Debbi, for the wonderful recipe!

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Gaby

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Oct. 15, 2009

Deliciously moist! The frosting is definitely superfluous and just detracts from the incredible bars/cake/whatever they are.

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mollykathrynlewis

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Reviewed: Oct. 5, 2009

This receipe is perfect! These are moist and delicious. With Apples in season I used my homemade Spiced Applesauce and they didn't even last 24 hours! Yummy! Thank you for the great recipe! Don't change a thing!

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Barb

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Reviewed: Oct. 5, 2009

tasty and popular with my family, this recipe produces a good basic cake. I frosted mine with homemade cream cheese frosting. I think caramel frosting would be good with these as well.

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 2, 2009

I made these with 1/2 the amount of sugar, but you need to add more spice, or they will be a little bland. (for my palate anyway) Nice & easy recipe, but if I wanted something like this again, there is no substitute for real carrot cake!!!

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carolinej

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Reviewed: Sep. 24, 2009

These were excellent! I modified the recipe slightly, using 1/3 c brown sugar and 1/3 c Splenda, and only baked 20 minutes in the 9x13 pan. I think I'll do the 8x8 next time as suggested, but I will definitely be making these again - so tasty, and I know they'll be a hit at work tomorrow!

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VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

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Reviewed: Sep. 24, 2009

Delicious! Only change I made was to use an 11x7 baking dish and it was perfect. The recipe doesn't specify, so I used unsweetened applesauce and that was fine. Still plenty sweet. I also added about 1/3 cup cream cheese to the frosting. Half the pan was scarfed up by daughter and friend within a half hour after arriving home from school. This is so easy and can be whipped up in the blink of an eye! Thanks Debbi for this great recipe.

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Sep. 22, 2009

Make exactly as recipe stated including icing and it was delicious!

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deerefam4

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 15, 2009

so good...i couldnt wait til after dinner had to try one...actually on my second one haha!! followed recipe as is with one exception i added in an apple too, very easy to throw together with awesome results will be making this often..thanks for the recipe!!

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sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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Reviewed: Sep. 15, 2009

I made this recipe exactly as stated, and it turned out truly delicious. Made them yesterday and between my husband, son, and a couple friends, the whole thing is gone. YUM! A new fall favorite! This recipe turned out great just the way it was.

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Michelle

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

My baking powder might have expired given the discrepancy between my ratings and everyone else's, but I am never going to find out. I should have trusted my gut, there wasn't enough batter for a 9x 13 pan either.

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HOAGY294

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Reviewed: Aug. 9, 2009

These are pretty good bars, and honestly, I don't think they need frosting at all. They are very moist and spicy, almost like a spice cake. I did frost them, although not with the frosting called for, bc I have leftover buttercream frosting I am trying to use up. I agree with other reviewers who suggested cream cheese frosting with these but otherwise they don't need a thing. I also made in an 8x8 pan. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jul. 15, 2009

I thought that these were just ok, but I still gave them 4 stars because the recipe is so easy and also because they are fairly low calorie. They would be much better with a cream cheese icing.

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GUZA

Home Town: Battle Creek, Michigan, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 22, 2009

absolutely delicious. My daughter and my boyfriend have both requested this recipe repeatedly since I first made them. I've made 3 batches so far and am getting ready to make another!

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Jodee

Cooking Level: Intermediate

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Reviewed: May 13, 2009

So so good. I made these first in a 9x9" baking dish, added raisins & nuts and left them plain (unfrosted or sugared). Also have made them as cupcakes, frosted with cream cheese icing. They are very moist and satisfying, tasting kind of like an easy version of carrot cake.

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