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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Photo by meg
Reviewed: Sep. 27, 2008
Holy moly these are so good! I used margarine instead of shortening and just did 2 tsp of pumpkin pie spice instead of the combination of spices. I lined my dish with foil and sprayed with cooking spray - makes it easy to just lift out of the pan to cool, frost and cut. I made a small batch of Cream Cheese Frosting II from this site for these. These came out pumpkiny, spicy, buttery, and moist! A cross between a bread and a cake. The only thing that is bad about this recipe is that it doesn't make enough! I would double the batter for the 9x13 to get a taller bar. Thanks for the great recipe!
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Reviewer:

meg
Photo by meg
Cooking Level: Expert
Home Town: Virginia Beach, Virginia, USA
Living In: San Diego, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 2, 2005
I'm not a huge fan of pumpkin, and this is definately pumpkin...but, it was good, and will serve the purpose for which I intended. Very simple to make, and quick.
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2 users found this review helpful

Reviewer:

JUSTJAMIE1
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 10, 2003
I creamed the shortening with the sugar, then added the eggs, pumpkin and spices, then added the rest of the dry ingredients. The children loved this, and so did my husband. Anna
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13 users found this review helpful

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I LOVEBAKING
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 14, 2002
SO delicious! yum - the cream cheese frosting makes them. i received so many compliments on these...
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4 users found this review helpful

Reviewer:

melly-v
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