Reviewed: May 16, 2012

These were delicious!!! I did a few tweaks to the recipe. I took the advice of others and only did 3 eggs and 1/2 the amount of baking soda and baking powder to make these less cake-like. I also added a package of Pumpkin Spice Jell-O. I do this to pretty much every bar/cake. It makes it even more moist and adds a little more flavor. I also added a few shakes of Nutmeg. And YUM!!! My husband and son just LOVE these bars. I'm sure I'll be making them again and again.

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Reviewer:

mdurand08

Reviewed: May 6, 2012

Delicious & MOIST! Followed the recipe just as is written. Thank you!

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Reviewer:

Alinkochan

Cooking Level: Expert

Home Town: Kobe, Hyogo, Japan

Reviewed: Feb. 27, 2012

One pan is not enough! These bars are fantastic! A new family favorite!

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Reviewer:

artingal

Reviewed: Feb. 15, 2012

Following the reviewers suggestion to use 3 eggs, and more pumpkin...did not work for me! Don't do it, either follow the recipe or i wouldn't bother.

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Reviewer:

sweetseeker

Reviewed: Jan. 26, 2012

These were GREAT!!! I did modify because I have to living in CO with the high altitude (6,000 ft above sea level). Only used 3 eggs, cut the baking soda and powder in half, used 1 2/3 c sugar less 2 tbs., used 2 c flour plus 2 1/2 tbs. And per other reviewers added more spice... 2 1/2 tsp. cinnamon, 1 1/4 tsp. nutmeg and 1/2 tsp. cloves. and a splash of vanilla. I only baked for 15 mins. (exactly) in a 365 degree oven. Please note, batter is very thick, it had me worried for a minute. But, they came out moist and delicious in a 10 x 15 pan. I also did lightly grease with butter to ensure they didn't stick. Frosted with my favorite cream cheese frosting as the one listed would have been too buttery for my liking and voila!... simple, delicious pumpkin bars. All you people out there frustrated with altitude baking, here is your perfect pumpkin bar. Enjoy!!!

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Reviewer:

Julie80904

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

Not bad, could use some more spices. I liked that these were bars and not cake. I used 1 less egg, half applesauce/half oil, and added mini chocolate chips. No need for frosting!

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Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Jan. 5, 2012

Wonderful bars. I took another person's advice and used half brown sugar and half white, 3 eggs rather than four, and coves, allspice, ginger and extra cinnamon. I also have an oven that likes to cook hot so they were done in 15 minutes. These are amazing. I'll be surprised if there are any left after this evening (and there's only 5 people in my house). Thanks!

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Reviewer:

amyw

Home Town: Portland, Oregon, USA

Reviewed: Jan. 5, 2012

My parents and my 10 year old loved it

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Reviewer:

Yanira

Reviewed: Jan. 4, 2012

Very moist and delicious! I doubled the frosting recipe.....will definitely make again!

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Reviewer:

cb2blabs

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Dec. 31, 2011

These are delicious! I didnt bake mine in a jelly roll pan, just in a 9x13 inch pan and they came out awesome. This doesnt scream "bar" to me, more like a dense delicious cake! I love pumpkin spices, so insteade of just the cinnamon I added a 1 1/2 tbsp of pumpkin spice and a pinch of ground clove. Sounds like a lot I know, but it was soo worth it! The cream cheese frosting was great as well. This recipe is a keeper.

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