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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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Oct. 23, 2009

I'm so glad you didn't alter the name of this recipe, it helps those of us looking for old favorite recipes (that we've misplaced) online. (FYI - I first found this recipe published in the November 1976 BHG magazine and then again in March of 1986.) It has been a favorite in our family and loved by everyone, everywhere I've served it. The name is decieving, it is more like a thin sheetcake rather than like a bar cookie and was noted as such in the magazine. I do add ginger and cloves to it just to spice it up to my taste, but it's great as written too. It's a perfect fall dessert!

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Susan

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Reviewed: Oct. 20, 2009

I've made these several times, and they always turn out moist, sweet and perfect. They go quickly every time!

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

Cooked in jelly roll pan and iced them. All the pumpkin lovers in my family are enjoying this cake. I added all the regular pumpkin pie spices and used fresh pumpkin, very light and delicious!

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lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Oct. 18, 2009

I'm not a huge fan of spice, but I think these may have been missing something...it was really good though. I did use my own cream cheese frosting recipe. Everyone said it was cake, so I made cupcakes with them and it worked out very nicely.

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Amy

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Oct. 18, 2009

I agree with other reviewers that these are more cake-like than bar-like. But who cares- they're delicious! I followed the recipe exactly and they turned out perfectly.

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Mrs. Cliffy

Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA

Living In: Arlington, Virginia, USA

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Reviewed: Oct. 15, 2009

My kids DEVOURED these!!! Very yummy and moist!

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lisa-lu

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

I have made these bars for several years and everyone loves them. They are a bit cakey, but amazing!

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alidmc

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Reviewed: Oct. 12, 2009

This recipe made alot! Extremely moist with a wonderful flavor. I followed the recipe except I added fresh ground nutmeg, vanilla and used fresh pumpkin in place of canned. The frosting recipe as is worked perfect, just enough to thinly cover the bars without being too sweet. The large pan size is perfect for sharing!

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mmmgood

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Reviewed: Oct. 11, 2009

I made this for a cookout this weekend with friends. It was a great hit. I made the exact recipe for the bars only adding raisins and pecans. Did use 8oz. cream cheese and doubled the rest of frosting recipe. It was perfect. Thanks for the great addition to my recipe box.

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