Reviewed: Nov. 4, 2009

pretty tasty little bars. I changed some things to make it healthier, used ground flaxseed in place of the egg and applesauce in place of the oil. I also added more spices because I like my pumpkin spicy!! Could be a little pumpkin-ier, but overall they were great!

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jenball717

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Reviewed: Apr. 28, 2009

I made these as instructed, except that I used whole eggs in place of the egg whites. They were good, but not anything to write home about. The frosting was sweeter than I would have preferred.

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MMURKA

Cooking Level: Intermediate

Home Town: Scottville, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 21, 2008

These were awesome! I did add a little more cinnamon then it called for. I also by accident put them in a larger pan so I doubled the frosting recipe. The bar came out a little thinner than I had hoped but that was because of the pan size. Next time I will put them in a smaller one. The bars were eaten up quickly by my husband and step-son. I will make them again real soon!

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BOZUE

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 13, 2008

One TEASPOON of cinnamon?! Don't think so! Go wild on the spices, this cake can take it! I used a generous amount of cinnamon, (shake, shake, shake until you're happy) and ginger, cloves and nutmeg. These flavours all work with pumpkin, so why not. I also added raisins which were great in it. I'm allergic to eggs so I subbed about 1/4 cup applesauce, maybe a bit more. The cake was dense and moist, not light, but oh my gawd good. I also can't do cow dairy, so I used soft goat cheese - chevre - for the icing, and added a spoonful of orange juice concentrate to it, since I didn't have lemons in the fridge. It all worked brilliantly.I'll make this again. I wasn't thinking about calories...

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mighty moose

Cooking Level: Expert

Living In: Whitehorse, Yukon, Canada

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Reviewed: Mar. 2, 2008

Very, very good. I love the idea that it is lower fat and not too sweet. I am not a huge fan of pumpkin flavor usually (I think it can be overpowering at times) but these would be one of the exceptions. The cream cheese frosting added just the right amount of flavor and sweetness. I didn't add the lemon zest to the cream cheese frosting because I didn't think it needed it.

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RAISIN1

Cooking Level: Expert

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Reviewed: Nov. 22, 2006

I made this for my family for dessert and it is GREAT!!!! I absolutely love cream cheese frosting and this was a great way of using it with pumpkin. I will definately make this again. The recipe is for a smaller amount than my rectangular pan held, so I used a pie pan and cut it like a pie. Mmmm!!

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TWEETYBIRDLOVER

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Reviewed: Oct. 7, 2006

Nice, lighter version of the traditional bar. Next time, I would add even more spices. and I might use a different cream cheese frosting recipe (but still use low fat cream cheese). Thanks for sharing. I will make these again

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