Reviewed: Nov. 21, 2009

I've made these twice now - the first time for a potluck at work. I received numerous requests to make them again. I took the advise of other reviewers and made the following changes: used 3 eggs; used the 30 oz can of pumpkin, added 1 tsp pumpkin pie seasoning; used 8 oz of cream cheese and doubled all of the other ingredients in the frosting. WONDERFUL!!!

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Heather

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Reviewed: Nov. 16, 2009

This is an AMAZING recipe! Excellent flavor, very moist, just perfect! In order to reduce fat and sugar I made the following changes: I only used 1 1/4 cup of sugar, 3 eggs, 1/2 cup of oil + 1/2 cup apple sauce and reduced the cinnamon to 1 1/2 tsp. On the cream cheese topping I used fat free cream cheese, 1/4 of butter and reduced the sugar to 1 1/4 cup. Thanks Deb this is definitely a keeper!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2009

These are really similar to Paula Dean's from Food Network and are the best! Brought to a cocktail party last night as a dessert - didn't make the frosting but sprinkled with powdered sugar. People e-mailed me this morning for the recipe. I added 1/8 t cloves and 1/4 t nutmeg. Not too sweet, great flavors!

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lonetree

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Reviewed: Nov. 15, 2009

This was reallyyy good. I subsitited the oil for applesauce and half the sugar for splenda and it still turned out reallyyy good. I topped it with cream cheese frosting.

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m

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2009

This pumpkin bar was easy to make and very good.

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mjbee

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Reviewed: Nov. 13, 2009

I have made this recipe twice now and it's delicious. I wouldn't call them "bars" though. If you follow the recipe exactly, they make 24 perfect cupcakes; moist and yummy. And the icing is amazing and ices all 24 with a smidge extra for tasting. : ) I do add a touch of milk to the icing. Make them!

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superpooper

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Reviewed: Nov. 10, 2009

PERFECT, MORE LIKE CRUSTLESS PUMPKIN PIE!! MAKES 2 CAKE PANS. I USED 1 LARGE CAN OF PUMPKIN PIE MIX AND ADDED 1 TSP. PUMPKIN PIE SPICE AND DECREASED THE CINNAMON TO 1 TSP. DON'T USE ALL OF THE FROSTING!!! THANK YOU PAUL!

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Gena

Cooking Level: Professional

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Reviewed: Nov. 9, 2009

A Neighborhood Hit. We added a hint Pumpkin spice as well as increased the pumpkin puree to two cans rather than one. The frosting was good but using 8 oz of cream cheese was better for our taste. Thanks!!

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Benks

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

I liked the basic recipe behind this, but I did have to make a few modifications, so that's why I'm giving this a 4 out of 5. You can definitely cut back on the sugar and oil (I cut the sugar to 1 C, half brown & half white, and the oil to 2/3 C). I added double the pumpkin, and substituted wheat flour for all-purpose. I also added 1 tsp ground ginger , 1 tsp vanilla, and 1/4 tsp nutmeg to help enhance the flavor. Obviously my changes made the bars different from the original recipe, but judging from how mine turned out (they were wonderfully moist, had just enough sweetness, and were very happily devoured!) I believe the non-modified version would have been good, if perhaps a little sweet and greasy. Thanks for a nice autumn recipe!

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Tonina_mdc

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

Oh my lord. These were to die for! I only used 3 eggs instead of 4, used half cinnamon flavored applesauce and half veg. oil, to cut out some calories and a whole 29 oz can of Libby's Pumpkin. I had to increase the baking time about 20 minutes or so, and they were perfection! Oh, and I didn't use as much b. powder and b. soda as called for, to make them more dense. And I followed the frosting recipe to a T and it was delicious! I baked it in a 9x13 inch baking dish, too. Will be making again for sure!

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AMYROCHA

Cooking Level: Intermediate

Home Town: Tillamook, Oregon, USA

Living In: Pacific City, Oregon, USA

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Reviewed: Nov. 8, 2009

Used a 30 oz. can of pumpkin pie mix and an extra teaspoon of pumpkin pie spice. For frosting, used 6 oz. of cream cheese. These were so great!!

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lovin' the UK

Cooking Level: Intermediate

Home Town: Chehalis, Washington, USA

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Reviewed: Nov. 6, 2009

I followed the recipe except added only 3 eggs, 30 oz can of Libby's pumpkin pie mix and an extra teaspoon of pumpkin pie seasoning for the bars. For the frosting, I used an 8 oz. package of cream cheese, 1/2 a cup butter, 2 tsp. vanilla and about 2-2 1/2 cups of powdered sugar. Everyone at work loved them, and they were very moist, yet fluffy.

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Whitney_j

Cooking Level: Expert

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Reviewed: Nov. 3, 2009

These were simply fantastic!!!! I took them to a Halloween party and one of the guests asked for the recipe because her husband never eats pumpkin anything and he loved these!!!!!

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KAWGIRL

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Wooster, Ohio, USA

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Reviewed: Nov. 3, 2009

I added a little more cinnamon- but I agree with others in that this is more of a cake than a bar- maybe cut down on the baking powder

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 30, 2009

I have been making these bars for years and they are always a hit! So moist....just delish! I do cut back on the sugar by a generous 1/3 cup and replace half of the oil with unsweetened applesauce. The frosting is so sweet that you don't miss the sugar in the bars.

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Oct. 28, 2009

Perfect!

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Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 26, 2009

I have used this recipe for years and it is the best! SO easy and turns out perfect every time. I add a dash of ginger to the batter and I do use 4 oz ouf cream cheese in the frosting along with adding another 1/2 t. of vanilla as well. Last year I made a very time consuming pumpkin cheese cake and every was disappointed I didn't bring these bars. The cheese cake was okay but the bars are yummy!

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jenboda

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Reviewed: Oct. 26, 2009

Excellent, just as I remember them from growing up. Moist, fluffy and wonderful! They are more of a "cake" but it is the "title" I used when searching for the ones I remembered from childhood. I made exactly as directed except subbed 1 3/4 cup pureed pie pumpkin for 15 oz can. Also, baked in 9x13 for almost 45 minutes. Yummy! I might spread out the batter between two pans for a "smaller bar"

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KRISTIG5

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Reviewed: Oct. 26, 2009

These are wonderful exactly as the recipe is written! For those who are saying they are too "cakey", a pumpkin bar is supposed to be more cakey as opposed to dense like a cookie bar. These are perfect!

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Jennifer

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Reviewed: Oct. 25, 2009

I really have enjoyed this recipe! I have had many compliments on these bars and even a recipe request. They are moist and delicious. I did use 1/3 oil and 1/3 melted butter since I ran out of canola oil and a 9x13" pan which I baked for about 40 minutes since it was thicker. This recipe is a keeper!

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