Reviewed: Oct. 8, 2009

These make everyone think I'm a gourmand! My nephews absolutely love them.

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Reviewed: Oct. 4, 2009

Made these as is. Baked in what's called a half sheet pan (I think it's 18x13) because I didn't have the 10x15 it calls for. This way they are thinner and more like bars. Only problem was I had to double the frosting recipe to cover the whole pan. But these are great AS IS. Don't know why people have to severely change the recipe! Yummy!

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 2, 2009

My new favorite cake!!!! I made it in a 9x13 pan and would call it cake not bars. I always thought I was a chocolate girl but this is SO good!! Will use this recipe for years and years to come, thanks!

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heatherw

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Reviewed: Oct. 2, 2009

These bars are THE BEST!!!All I add is extra spice(3tsp pumpkin pie spice and 1/2 tsp nutmeg).I also make the frosting w/8oz cream cheese and another sprinkle of cinnamon...perfection!!

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TRUDY_FLETCHER

Cooking Level: Expert

Home Town: East Liverpool, Ohio, USA

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Reviewed: Sep. 30, 2009

Excellent pumpkin bars. I followed the tips from CIRCEKITTY and filled the pan perfectly. Did the frosting just as she also suggested, although it made a little more than needed. I also added raisins to the bars (growing up mom put raisins in our pumpkin cookies -- which I LOVED) which added a nice touch.

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BOXERMOM

Cooking Level: Expert

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Reviewed: Sep. 26, 2009

i've been using this recipe for a long time... it is the best

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PSEB

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Reviewed: Sep. 20, 2009

Made it once as directed and a second time added twice the pumpkin and omitted the oil. Tasted great and had less fat!!

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cbclyde

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Reviewed: Sep. 17, 2009

I too followed the previous suggestions and ommitted an egg. It took forever to cook and it seemed like it wasn't completely done in the middle after 45 minutes. However, when I took it out and slathered it with cream cheese frosting which was delicious, it proved to be more promising! Everyone loved it and I brought it to work and the guys demanded I make it again!

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BABYGIRL30S

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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Reviewed: Sep. 13, 2009

This is a great recipe. The only change is to sift your 2 cups of flour...makes them nice and fluffy!

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momof4

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Reviewed: Sep. 11, 2009

I love this recipe just the way it is. Very moist and just enough frosting.

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Deb

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Reviewed: Aug. 22, 2009

I used mashed sweet potatoes instead of pumpkin and added some chocolate chips. The rest of the recipe was the same, with the exception of a dash of both nutmeg and allspice, along with the cinnamon. Delicious!! The texture was perfect. I also added a thin layer of chocolate frosting instead of the cream cheese. It was sweet and moist, but not over the top.

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erica

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Reviewed: Aug. 17, 2009

Even my kids loved this one!

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bturner

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Reviewed: Aug. 13, 2009

I baked this using an 11X7 pan and a square baking dish as I didn't have a jelly roll pan OR a 13X9 available. The bars were more cake-like than what the recipe probably intended, but very good. I added about 1/2 tsp allspice in addition to the cinnamon.

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gapch1026

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Reviewed: Aug. 5, 2009

These were really good as is. I halved the recipe, and made it in a 11 x 7 glass pan. I put chopped pecans on one side for me and golden raisins on the other for my hubby. He loved it! The frosting is really good too. I did use 6 oz. of an 8 oz. cream cheese, as it's what I had on hand, instead of 4 oz. It was just right for two of us.

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ctgardengirl

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

Incredible. Makes these several times a year!

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jkinzer

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Reviewed: Jul. 9, 2009

I LOVE these! I've made them over 20 times, and I can tell you that everyone I've ever made them for loves them! I also make these in a vegan version (which I think is a bit sweeter)...using egg replacement and soy cream cheese and soy margarine. Turns out perfect everytime!! :)

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sunshines8

Cooking Level: Intermediate

Living In: Princeton, Minnesota, USA

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Reviewed: Jul. 2, 2009

Used one other reviewers modifications (omit one egg, used 30 oz. pumpkin pie mix, ect.) and they were perfect. I, by mistake, left out the veg oil and they really were perfect and I suppose they were probably a little bit better for us without it. Also for the frosting I followed her suggestion for the frosting and used 8 oz. cream cheese and doubled everything else, but I only had 1 1/2 cups butter and the frosting came out perfect. It did make way too much though.

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pashurden

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Reviewed: Jun. 24, 2009

Tasty.

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PINKPIGG33

Cooking Level: Beginning

Home Town: Plano, Texas, USA

Living In: Walnut Creek, California, USA

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Reviewed: Jun. 23, 2009

Excellent, a dessert that is remembered and requested again at family gatherings.

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Michelle

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Reviewed: Jun. 14, 2009

Nuuuumy! I want to eat the whole thing by myself! I used a lrg can of pumpkin (29 oz.) and used 1 tsp of cinnamon, and 1.5 tsp. pumpkin spice, 3 eggs, cut the sugar down to 1C, and kept the other ingredients the same, and put in my regular cake pan. It baked for about 35 minutes in my oven. I didn't have any cream cheese for the frosting, so just used 1/4 container of regular pre-made betty crocker vanilla frosting... you could add orange food coloring for the pumpkiny look... I applied it to the bars while it was still hot, so it melted into a thin glaze. Perfect! My husband couldn't wait till it cooled, so he ate it warm, he ended up eating 4 bars!!!

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Hannah

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Paul's Pumpkin Bars

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