Reviewed: Oct. 25, 2008

I made these for my husbands work and brought them in and I had to make more before he got home because he never got one at work. These are really yummy!!

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ilvsign

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

OK this is more like cake but it is soooo very GOOD cake!!! thanks paul for this recipe !

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kkennedy2

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Reviewed: Oct. 20, 2008

I took some other reviewer's advice and made some modifications. I cut the eggs down to 3 and used a large can (29oz) of pumpkin. I also used 1/2 cup oil and 1/2 cup unsweetened applesauce in place of the entire cup of oil. I also used brown sugar in place of half of the white sugar. I baked it in my pampered chef cookie sheet with sides for 27 min and it turned out absolutely perfect. Super moist and my family and friends couldn't get enough. For the frosting, I used the entire 8oz of cream cheese and doubled all the other ingredients. The perfect amount for the bars. I will definately be making these again.

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BLAZE6

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Reviewed: Oct. 19, 2008

I made these for a Church Potluck today with the hope that there would be some to take home. No such luck! So now I'll make another pan to keep my family happy.

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PAT79

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2008

This is a great recipe. I cut down about a 1/4 C on the oil and used a 30 oz can of pumpkin and they were moist and perfect. The frosting was not good, way too much butter. I would cut that in half.

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katiec

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Reviewed: Oct. 18, 2008

Oh yeah, these are good! I was short on eggs so only used 3, also put in 1/2 cup applesauce + 1/2 cup oil. Turned out delicious.

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JEST

Cooking Level: Expert

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Reviewed: Oct. 18, 2008

Yummy! My 4 sons and I made these together, and we followed the recipe ALMOST exactly. The only thing we did differently was that we used fresh pumpkin puree, which we prepared earlier in the day. We measured out 15 oz. of the puree (since the directions were to use a 15 oz. can). The mixture was a little bit more watery then it would have been using the canned stuff, so we just baked it about 20 minutes longer. It came out absolutely delicious. The frosting/icing is a perfect compliment to all of the other autumn flavors going on in the bars/cake (we baked it in a 13X9 pan, so ours came out more cake-like). Thanks for the recipe!

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Sarah

Cooking Level: Expert

Home Town: Plaistow, New Hampshire, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: Oct. 17, 2008

Smashing recipe! These are so moist. I like making the night before so the flavors mature. Used 1/2 white and 1/2 brown sugar. Used everything else as specified in recipe except for the frosting. I prefer browned butter icing. I have a favorite recipe I use. I took them to my coffee group and they were devoured in no time. NOTE: I cut cooking time by 5 minutes. Test with tooth pick.

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nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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Reviewed: Oct. 16, 2008

This is a great recipe, however like previous reviewers I only used 3 eggs and cut back on baking powder to 1 tsp. It fit perfectly in jelly roll pan and came out very moist. Awesome! I also doubled frosting using 8 oz cream cheese. I will definately use recipe again next time adding raisins.

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Sweetie Pies

Cooking Level: Expert

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Reviewed: Oct. 12, 2008

These bars are easy to make and my whole family enjoys them!

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Nancy B.

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Reviewed: Oct. 12, 2008

These were okay. With all the reviews I was expecting something truly spectacular. I thought they were just all right.

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HOOPSIELV

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 12, 2008

These bars are very good. I made the recipe EXACTLY as presented here. The next time, I think I will increase the pumpkin and decrease the oil slightly to give more pumpkin flavor.

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Jen

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Reviewed: Oct. 10, 2008

I was making treats for work and thought these would be a good fall treat, especially after reading some of the reviews. I followed some of the tips and did the half oil/applesauce split, half white and brown sugar and twice the pumpkin pie filling. I'm glad I tried them before bringing them to work. They were disgusting. I will definately not make these again. It is really hard to gauge a recipe when people rate it 5 stars after changing half the ingredients.

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Dana

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Reviewed: Oct. 8, 2008

I made this recipe for an annual soup party last fall and it was a huge hit!!! Everyone was asking for the recipe!!

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Michelle

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Reviewed: Oct. 8, 2008

I also substituted applesauce for half of the oil. For the frosting, I added some apple pie spice with the powdered sugar to give it a little extra zip. Very yummy!

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Carrie J.

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Reviewed: Oct. 6, 2008

Eventhough this recipe is more like a cake, it is a fentastacily delicious recipe. Because almost no one in Japan has an oven, I made these in my tiny toaster oven in muffin tins. They became Paul's Pumpkin Cupcakes and they were AMAZING!!!

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Mrs. Leon

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Nerima, Tokyo, Japan

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Reviewed: Sep. 29, 2008

This is easy to make and delicious. Other posters are right in that it has more of a spongy cake consistency rather than a chewy bar consistency. But, it's still really good. I decreased the cinnamon to 1.5 teaspoons and added 1/4 teaspoon each of ground cloves and ginger. I also added another ounce of cream cheese to the icing recipe. I've made this recipe to take to two "outings" and people have loved it.

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peachypie

Cooking Level: Expert

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Reviewed: Sep. 28, 2008

This recipe was SO good! The only thing I did differently was substitute oil for applesauce. This is something I do in everything I make that calls for oil. The pumpkin bars were just perfect. Served them warm with vanilla ice cream and it was a big hit.

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Jen S.

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Reviewed: Sep. 26, 2008

Absolutely amazing! So Moist! cake,bar who cares its great!

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mamaoftwo

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Reviewed: Sep. 26, 2008

Mmmmm...I love pumpkin bars! I greased and floured my pan and chose a different frosting recipe, I like more cream cheese and more sugar. I wish I would've added some vanilla to the batter though.

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