Reviewed: Nov. 17, 2009

These are very moist and delicious! However, I didn't frost them with the cream cheese frosting. I took the advice of another reviewer and used a caramel frosting (Caramel Frosting II from AR). I also baked them in a 13x9 pan. I must have eaten half of them myself last night!

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messy_jessie

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

Definitely more of a cake than a bar, but it doesn't matter; because it is DELICIOUS!!! I can't say how many requests I got for this when I made it 3 years ago for Thanksgiving. I've been making it ever since!

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noramyster

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Reviewed: Oct. 26, 2009

been using this recipe for a couple years now.it is to die for!!! OK so it's not a "bar" who cares!! it's great and a hit with friends and family and the frosting is PERFECT!!! the bars come out so moist! it's 5 stars and mouth watering!!!

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kahaulani

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Reviewed: Oct. 19, 2009

Yes, the name is a bit misleading, as these are not bars, but cake. The only reason this matters is that these "bars" are best served like a sheet cake, on a plate, with a fork. I wouldn't call these a grab-and-go type thing. Nonetheless, I was entirely pleased with these. While I do like pumpkin bars/cakes made with vegetable oil, I did appreciate that this was made with butter and the taste difference is noticeable and pleasant. I'm not a big fan of nutmeg, and the recipe seemed a little short on spice, so in addition to the cinnamon I substituted 1 tsp. of pumpkin pie spice for the 1/4 tsp. nutmeg. And, because I'm kind of tired of the same ol' cream cheese frosting I made a caramel frosting instead, and sprinkled some crushed cinnamon cookies over the top. It was a great flavor combination, but this cake is so moist and flavorful it would be great with no frosting at all.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jul. 18, 2009

These were delicious! I used one and a half cups of sucanat in place of the white sugar and baked them in a 9" X 13" baking dish. Became a very moist sheet cake. Next time I'll use the jelly roll pan. My husband loves pumpkin, so these will quickly become a favorite. Thanks for sharing this recipe.

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Stephanie

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Reviewed: Jun. 6, 2009

I thought these were really good. I did throw in a shake of cloves and one of ginger. Then when the bars were done and still hot I poked holes in them with a toothpick and smeared them with soft butter mixed with cinnamon and sugar for a little added flavor and moistness. I did use a whole 8 oz of cream cheese in the frosting and left everything else the same...it was super creamy and delicious!

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Nights

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2009

These were okay... They tasted fine, but the consistency left something to be desired. I wouldn't make them again because we weren't impressed...

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KMBRLYB

Cooking Level: Expert

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Reviewed: Jan. 14, 2009

I made these to take along to work with a soup lunch we were having, they were delicious and we ate every one. a definite keeper.

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CATHYLH

Cooking Level: Expert

Home Town: Kutztown, Pennsylvania, USA

Living In: Wheaton, Illinois, USA

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Reviewed: Dec. 27, 2008

This is a good bar recipe. It holds up fine. I think the butter made it more cake like but that is good because sometimes the oil based bar recipes get too greasy. The pumpkim and spice flavor is mild so everyone is sure to like them.

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Brandi

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Reviewed: Oct. 29, 2008

Quick, easy, and tasty! An easy potluck dessert for this time of year.

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jmj8

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Reviewed: Oct. 21, 2008

I've been making these bars for several years, but just joined AllRecipes. Every time I make them, people rave about them and ask for the recipe. Most recently, a coworker said, "I don't like pumpkin, but this is like cake. Really good cake." Highly recommend this recipe!

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ande2994

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 3, 2007

This recipe is to die for with a little modification!! I do reduce sugar and butter content (too buttery and sweet for me if you put the full amount). I also add more spice and use a 9 x 13 pan and it turns out like a yummy moist pumpkin cake. Double the frosting recipe if you like lots of cream cheese.

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DJ

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Reviewed: Oct. 11, 2007

Hmmm reading the previous reviews I was a bit hesitant to make these but to my surprise they turned out excellent and held their shape very solid. I did not find these to be cumbly at all and I was able to pick each cut bar up without it falling apart. I added more spices because I like everything with lots of flavor, but the texture of these bars is excellent. I did refrigerate mine and maybe that made a difference?

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JHOYJHA

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Reviewed: Oct. 4, 2007

This recipe is a winner in my family. I added 1 cup of raisens, and I didnt have a jellyroll pan, so i used 2 - 7X11 pans and it worked just fine. Very easy to make, and soooo tasty. :)

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Laurel

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Reviewed: Jan. 7, 2007

You can't go wrong with this one for a fall or winter bring along dessert. It's the perfect pumpkin pie bar.

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Justquilting

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2006

I made this recipe about four years ago for a fall house warming party. Everyone loved it. Now I make it all the time. I even make the batter into mini muffins and leave the frosting off for the kids to take to school for snack. Great recipe!

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pumpkin

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Reviewed: Sep. 24, 2006

These were bland even though I increased the cinnamon by almost double. The texture was fair, I pulled them from the oven 4-5 minutes early to keep them moist. I think an oil recipe would have allowed the pumpkin flavor to come through better. After tasting, I topped the frosting w/crushed skor and a butterscoth swirl to try and salvage them. This made them beautiful, and tasty in my kids opinion, but they were not salvagable.

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MOMMY3XYZ

Cooking Level: Expert

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Reviewed: Jun. 11, 2006

Good, but needs a little more spice. Perhaps I should have used more pumpkin puree or pumpkin pie spice.

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ADACHIC

Cooking Level: Beginning

Living In: Fort Dodge, Iowa, USA

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Reviewed: Jan. 9, 2006

I thought this was a very easy & delicious recipe. Everyone loved it.

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bakingjenn3

Cooking Level: Expert

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Reviewed: Nov. 22, 2005

Save this frosting recipe! This turned out more like a spice/pumpkin cake than dense bars. I've tried it both in a 9x13 and jelly roll pan, both work out. It's a keeper.

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Pooh's Mom

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Colonial Pumpkin Bars

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