The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 18, 2008
I made this at Thanksgiving as a bundt cake - thinned the cream cheese glaze with a little extra milk and poured it on - looked like it was snow-covered! Not only did it look great, it tasted great. Am making again for Christmas. Thanks Paul!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 15, 2008
These never last. So easy and yummy.
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Cooking Level: Expert

Living In: Orland Park, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 11, 2008
My husband is a Fire Fighter and I've made these many times for the department during the fall and winter months. These are absolutely wonderful and the Fire Fighters love them! They are perfect just the way they are.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 8, 2008
Very good, very moist, did a mixture of cloves..nutmeg and cinnamon. Made my own cream cheese glaze. Everyone loved them
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 4, 2008
I think this is good as a starter recipe. I added extra pumpkin and still the flavor didn't "wow" my husband who just loves the recipe we usually use. I think if I were to make this again I would definitely add more spice. I just seemed a bit bland. Other than that, it definitely is moist and looks very appealing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 30, 2008
So moist and fabulous. I did double the frosting because we love cream cheese frosting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 29, 2008
Very good. I used 30oz pumpkin, 1/2 c oil, and added pumpkin pie spice. I also used a different cream cheese frosting recipe because I don't feel right using only 3oz of cream cheese in a 15x10 pumpkin bar.
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Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA
Living In: Des Moines, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 27, 2008
This is a very good recipe, and it makes a lot. I have one made, and it's ready to go to our son's house for Thanksgiving dinner today. I did use 2 tsp. of pumpkln piee spice rather than just cinnamon.
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Cooking Level: Expert

Home Town: Lawrenceville, Illinois, USA
Living In: Omak, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 27, 2008
very good, but more like cake.
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Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA
Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 26, 2008
These are so good! The only changes I made was adding around 1/2 t of pumpkin pie spice with the cinn. and using 8 oz. of cream cheese instead of 3 oz. I could eat the whole pan at once! But I won't. :)
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Cooking Level: Intermediate

Living In: Millersburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 23, 2008
If I could give it a "10".. I WOULD!! OMG!! I did take the advice of some and use 3 eggs; 30 oz can of pumpkin mix; 1 tsp pumpkin pie seasoning. I also used 8 oz of cream cheese in the frosting. YUM!!!!
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 22, 2008
very yummy- moist but not too heavy.Would most definitely make again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 20, 2008
Perfect, just the way the recipe calls!! Yes, a little cakey, but that's the way I prefer pumpkin bars. Yum, yum!
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Cooking Level: Intermediate

Home Town: Andover, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 19, 2008
my family favorite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 19, 2008
I used a jelly roll pan and IT STUCK! Still tasted great but the bottom was too messy to serve outside of family.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 19, 2008
I made these bars for a church function. People raved and talked about them for days afterwards. The only thing I changed was I added one less egg and about 1/3 cup less oil.
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Cooking Level: Expert

Home Town: Des Moines, Iowa, USA
Living In: Windsor Heights, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 19, 2008
I have been using this recipe since I found it in Taste of Home magazine in 1995! I use a 9x13" Pyrex baking dish - everyone has always loved it "as is".
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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Reviewed: Nov. 17, 2008
These are a favorite in my family! I did make a couple of changes. I added 1 tsp. of Pumpkin Pie Spice to the dry ingredients and sprinkled chopped walnuts over the icing. Everyone will be asking you for the recipe!
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Photo by dclaire

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 16, 2008
I got SO many compliments on these. I made two industrial sized pans full of these bars to feed about 100 people. Everyone absolutely loved them. I cut down on the eggs (1), used half of the amount of baking powder called for, and added 1 tsp ground cloves and 1 tsp nutmeg. All of these amendments were suggested by another reviewer for a more "bar-like" result. I also opted to use wheat flour for half of the amount of flour called for, and splenda for half of the amount of sugar called for. This healthed it up a little, with out sacrificing on flavor! :)
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Photo by Susan C.

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 16, 2008
These were a huge hit the first time I made them for a party. I followed Circekitty recommendations and omitted 1 egg, used 30 0z of pumpkin, and added additional pie spice. They were perfect. The second time I made them I tried substituting applesauce for most of the oil and they turned out very, very heavy and too moist. Will not do that again.
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Cooking Level: Expert

Home Town: Coshocton, Ohio, USA

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