Reviewed: Nov. 22, 2009

A delicious pumpkin cake that tastes great without frosting. We ate this plain and also with a little whipped cream on top, just like you might eat a slice of pumpkin pie. If I were to frost it, I would probably use the recipe for Sturdy Whipped Cream Frosting (but use all vanilla, no almond extract) which has reduced-fat cream cheese and heavy cream instead of butter. I think whipped cream and pumpkin make a great pairing that isn't too sweet. This recipe lets the pumpkin flavor predominate...some have commented that they would add extra spices, and while I can see that would be good also, you really don't need to make that adjustment if you like pumpkin cake vs pumpkin spice cake. I will be making these again soon.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Nov. 18, 2009

Unlike some of the other pumpkin bar recipes on this site, especially the one that seems to be the most popular, this recipe requires no changes to make it right. This review then, is based on the recipe exactly as written and I found it perfect. Actually, I noticed a lot of the changes made on the higher rated bar are those that are already a part of this recipe! I did make my own frosting, as I wanted to use the entire package of cream cheese, although I'm sure the frosting included here is good too. These are moist, but not soggy. Evenly and pleasantly spiced, enough to be noticeable but not so much to mask the pumpkin flavor. I personally would prefer these with a handful of raisins and nuts addeds, but that's just an easily remedied personal preference. This recipe is perfect as it stands. So save yourself the trouble of reading through hundreds of reviews describing changes that were made in other pumpkin bar recipes to ultimately come up with this recipe.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 8, 2009

These were so easy to make and delicious! Plus my husband loved them and he is not usually a sweets kind of person. :)

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bksmith0520

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Reviewed: Apr. 4, 2009

This recipe as everyone else says is more like a cake. I had to bake it an additional 15 minutes but that could be do in part to me using a 13 x 9 pan instead of what was called for. I keep having an issue with it where it sinks in the middle while it's cooling as well. Still tastes good though and is very moist. I think it also needs double the frosting. The first time I made it it seemed like an awfully thin layer of it.

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Raven

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Reviewed: Nov. 12, 2008

More like a dense cake than a brownie. So moist and rich. I will double the Pumpkin Spice next time and use a thicker cream cheese frosting, maybe sprinkle with a little cinnamon. My family has requested this for Thanksgiving!

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Lizakitty

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jan. 5, 2007

these are my sisteras favorite, and my best friends ffavorite, and impretty sure they are my fsvorite.

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snowlover13

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Reviewed: Dec. 24, 2006

These "brownies" are very good, but it's more like a cake than a brownie. I had to bake it about 20-25 minutes longer than it calls for. I would definitely make it again since it is very tasty. The frosting is very good.

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ITSAPAT

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Reviewed: Oct. 22, 2006

This recipe is good but it's not a brownie, it's a cake. I also doubled the spices. I had to adjust the icing too. I ended up using a whole 8oz of cream cheese and a full stick if butter. With those adjustments this was a wonder CAKE! The whole family loved it.

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PAMTHEBAKER

Cooking Level: Expert

Living In: Salinas, California, USA

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Reviewed: Oct. 15, 2006

This cake notice I say cake has very good flavor, but it is definatley not a brownie. I did not have pumpkin pie spice so I mix 1/2 t nutmeg, 1/2 t cloves, 1/2 t ginger and 1 t cinnamon in addition to the 2 t cinnamon already called for. Also the icing is just ok. I would make this very moist cake again, but I would use different icing.

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