"These are very moist, and so far I haven't found anyone who doesn't love them!" — Deb Martin
Watch video tips and tricks
1 2/3 cups
1 (15 ounce) can
1 (3 ounce) package
cream cheese, softened
sifted confectioners' sugar
These are a bit "cakey" for me - here is how I modified them to be PERFECT - and people at work obsess over them! I put in only 3 eggs, then instead of 15 oz of pumpkin, I put in a 30 oz can of pumpkin pie mix (I use Libby's). I then add an additional teaspoon of pumpkin pie seasoning to the flour mix, in addition to the cinnamon. I've got my baking time down to 27 minutes in my oven, which is just the point where the toothpick comes out clean for the first time. Then for the frosting, I add 8oz cream cheese, and double the rest of the frosting ingredients. PERFECT!
I used 3/4 of a 29 oz. can and these bars still came out more cake like. I think next time I will try to add the whole can. They were not very flavorful like I am use to. I think by adding the pumpkin pie spice it may add more of a kick to the recipe. The cream cheese frosting gives it more flavor and was a great recipe.
Ready for a wow-factor twist on this? I used previous suggestions to make this more of a bar-cookie consistency and added a bag of semi-sweet chocolate morsels at the last minute before popping into the oven. Simply awesome. I can see white chocolate chips, butterscotch, etc... let the sky be the limit. OH, AND, I cut sugar down to 3/4 cup and oil down to 2/3 cup and we didn't miss it a bit... why add calories/fat when you don't really need it? ENJOY THIS EASY AND YUMMY FALL RECIPE!
After reading the other reviews, I decided to try for a more bar-like result for today's picnic. I cut out one egg and ½'ed the baking powder and baking soda. I also added ½ tsp. of cloves and ½ tsp. of nutmeg. I thought they turned out great!! VERY moist, and exactly like I wanted. For the frosting, I used 8 oz of cream cheese and 3 cups of powdered sugar, which made about ½ cup more than I needed. A GREAT recipe!
I have made these atleast 5 times now and I can't get enough of them! I don't have a jelly roll pan so i divide the batter between a 9x13 and an 8x8 pan to get the right thickness and they are always perfect. although, i have forgotten to do that before and poured it all in a 9X13 and it just has to bake longer and is more cake-like. this is easy and so yummy!! make sure you try this one -- this is the one sure-thing i always want to bring to parties because everyone loves them!
HEAVENLY!! These yummy bars make a great end to any meal. I always seem to make changes to recipes, here is what I did different. Added 1/2 brown, 1/2 white sugar. 1/2 applesauce, 1/2 oil. Added about 1 1/2 teaspoon more of cinnamon, also added a little cloves, ginger, and allspice. The frosting was the BEST, I did 6 oz of cream cheese instead of just 3 oz. The extra spice really makes this recipe! Update, added full can of large pumpkin, one less egg, plus 1 teaspoon pumpkin pie spice. They were gone instantly!
After reading some of the reviews, I used a 9x13 glass dish, and I changed the recipe by decreasing the eggs to 3, and I used a little less of the b.powder and b.soda to get a more dense (and very moist) result. 29 oz can of pumpkin with 2 tsp cinnamon, 1 tsp ginger, and 1/2 tsp ground cloves gave it more flavor. I only had whipped brown sugar/cinnamon flavored cream cheese to work with so I used that with a small amount of milk, butter and powdered sugar for the icing.
Thie recipe was great! I used unsweetened Applesauce in place of the oil, and egg beaters in place of the eggs. I also added 1/4t nutmeg and 1/4 t ginger- it really was wonderful- moist and flavorful! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Paul's Pumpkin Bars
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 137
See how to make spicy, frosted pumpkin cookies.
These cupcakes are rich with pumpkin and spices and are moist and delicious.
Watch Chef John make the perfect holiday dessert.