Reviewed: Nov. 13, 2008

Delicious!

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Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Nov. 12, 2008

This recipe is delicious! I made a half recipe in a 9 x 9 pan for a bit thicker bar, I added 1T pumpkin pie spice, I used the recipe's frosting and sprinkled walnuts on top. It was moist and perfect. This is cake like, fluffy and wonderful. I finished the pan too quickly and decided to make another batch in a light version using egg beaters, applesauce, splenda and adding 1 C fat free vanilla yogurt. They turned out wonderfully! Add some FF cool whip and you have nice desert. And only 1 WW point per serving for 18 servings not 24 as recipe states (half recipe in 9 x 9 pan makes 9 servings). I will definitely make the regular and light versions again.

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FemmeChef

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

Yum! Very moist. I followed other bakers' suggestions and here are the changes I made. I doubled the pumpkin to 30oz, I added 1tsp of pumpkin spice, kept the baking powder and soda the same and reduced the oil to about 2/3 cup. I could probably have reduced the oil to 1/2 cup and still have it be very moist because of the extra pumpkin. I doubled the frosting recipe. I also baked it in a 9x13 pan for about 30 minutes. With the changes it is a mix between cakey and bar like. Just perfect with lots of flavor.

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BUTTERFLYV

Cooking Level: Expert

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Reviewed: Nov. 9, 2008

Nice and moist, prepared as written and baked in jelly pan (cookie sheet with sides) Added 1/2 tsp. nutmeg and 1/4 tsp. cloves. Made a nice frosting, too!

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Lin

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Reviewed: Nov. 8, 2008

So tasty. I used 3 eggs, 3/4 cup white sugar, ½ cup brown sugar, ½ cup veg oil, ½ cup unsweetened applesauce, and then I used the rest of the bar ingredients as listed. For the frosting, I used 8 oz light cream cheese, 2 TBS butter, 2 tsp vanilla, and around 2 cups confectioners' sugar. I didn't measure the sugar, just added it until it was right. The frosting was rich and delicious, and the base was fabulous and moist. And much healthier with half the oil! Woo! Thanks for sharing, Deb!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Nov. 7, 2008

I have made this several times and the recipe consistantly turns out well. They pumplin bars look nice, too! For ease, I use canned cream cheese frosting.

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Debora

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

These tasted very good and everyone enjoyed them.

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Kalie

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Nov. 1, 2008

Great recipe! I used one less egg, and half the baking soda and powder to make them more like a bar cookie. I added nutmeg and a little allspice to the batter, and added pumpkin pie spice to the icing. They were phenomenal!

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Michelle

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2008

I was looking for a pumpkin cupcake recipe and decided to try this recipe.I used the cream cheese frosting II recipe. I agree with the other review that this a cakey recipe rather than a bar, which was perfect for cupcakes! I added 1 tsp ground nutmeg and 1/2 tsp ground cloves. Half the cupcakes, I placed the frosting on top and the other half, filled the middle with the frosting! Yummy!

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Oct. 31, 2008

These were very good. I wanted just a little more flavor in the cake itself - just a little more spice. So I might try that next time. But I'll definitely make these again. I didn't change anything except adding a bit more cream cheese in the frosting.

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IROCENNYL

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Reviewed: Oct. 31, 2008

I followed the recipe and tried the modified versions of other reviews. My family prefers the cakey original version - I even put it all in one 9x13 pan. I do add more spice to suit our taste. But we love it and make it every fall.

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Helen

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Reviewed: Oct. 31, 2008

This recipe is great. The only thing that I did differently was use more cream cheese. I actually did it by accident because I purchased the wrong size cream cheese bar. It turned out wonderful. I took it to work and everyone loved it.

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mepreacherswife

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Reviewed: Oct. 30, 2008

Excellent! I wouldn't change a thing. They are "cakey" but you can eat them with your fingers - forks optional!

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SPCNUT

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Reviewed: Oct. 29, 2008

I used 2c. fresh pumpkin puree I made, and since it was fresh, and typically more liquidy than canned, I used only 1/2c. oil. I used pumpkin pie spice rather than spices listed, and as other reviews recommended, used only 3 eggs and halved my baking powder/soda. I'm using betty crocker cream cheese frosting, and letting guests frost themselves--as I think chocolate may also work well (I liked it this way). In jelly roll pan, it's a dark non-stick, so I did take it out at 27 min (magic time I guess), and it tastes so moist (I assume because I used fresh pumpkin, as all my recipes with fresh pumpkin do this).

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Bonnie T

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Redlands, California, USA

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Reviewed: Oct. 29, 2008

I made these using the changes by reviewer circekitty. They turned out so moist and delicious. I think I might add chopped walnuts next time.

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STANLEY1

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Reviewed: Oct. 29, 2008

a friend made these for a get together we attended last night, i've never had anything like them, they were sooo good! I'm definately going to make them for the Holidays coming up.

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kellybean1046

Cooking Level: Expert

Home Town: Palm Beach Gardens, Florida, USA

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Reviewed: Oct. 28, 2008

These were good, but nothing spectacular. I got lots of compliments, but I guess I am not a pumpkin bar person.

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JoJoAidan

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Reviewed: Oct. 28, 2008

I thought these were very cakey but also very tasty. I used some cream cheese frosting that I had leftover from frosting some cookies and it worked great! So I only made the cake not the frosting.

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Oct. 27, 2008

I would have preferred a recipe with more spices added. Nevertheless, this recipe was cake-like and moist, very good.

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mnnurs4u

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

Mmmmm. These are awesome! The only modification I made was to use 1 cup white sugar and 2/3 cup brown sugar - and I completely forgot to add the salt - but they didn't need it! They're just amazing. Went through two huge pans in two days at work. YUMMO! **UPDATE** I've made these at least a dozen times now. In addition to splitting the sugar, I add 1/2 tsp each of pumpkin pie spice, cloves, ginger, and nutmeg. They're amazingly spicey and people go gaga over them!!

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