Reviewed: Nov. 18, 2009

People loved it so much they were asking for seconds & the recipe

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Reviewed: Nov. 16, 2009

These are really good. I loved them with and without frosting. I left out the nuts & substituted applesauce for all of the oil. That was sort of an accident, but I'm glad I did, I didn't miss the oil at all. So, so yummy!!! Thanks for sharing!

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Parie

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Columbus, Indiana, USA

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Reviewed: Nov. 10, 2009

Wonderful, moist cake (much more cake-like than "bars.) I baked it in a jelly roll pan rather than 2) 9x13. No nuts due to allergies, used fresh pumpkin puree and added a couple dashes of nutmeg. I used the Pumpkin Bar Icing recipe from this site but thinned it down with milk so it was more of a glaze. That was perfect. Where the icing was thicker it almost overpowered the cake.

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Diane

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Reviewed: Nov. 3, 2009

This recipe definitely made pumpkin cake, not bars, but no matter-it was delish! Came out really moist & fluffy. I used store bought cream cheese frosting. I baked it in a large cookie sheet with sides rather than 2 9x13 dishes & it was perfect.

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Cartwheel

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Reviewed: Oct. 30, 2009

I would call this Pumpkin Cake not bars. The consistency was more like cake. Boy, it is yummy!! Extremely moist and flavorful. After reading some of the other reviews, I added some more spices to my liking. I added some Pumpkin Pie Spice, Cloves, and Cinnamon. I added until I thought it tasted spicy enough (I like all of my pumpkin baked goods to taste spicy). I frosted it with the Pumpkin Bar Icing that I got off of here. DELICIOUS!!

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Cheyenne

Cooking Level: Expert

Living In: Oelrichs, South Dakota, USA

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Reviewed: Oct. 29, 2009

Just what I was looking for. Made them in a 12" X 18" cake pan, which is pretty close to 9" X 13" twice. I read many of the reviews before I made them and added a dash of ginger, dash of nutmeg, and the cinnamon. I also used 2 small cans of pumpkin, instead of 2 C., and added a few spoonfuls of apple butter. They were awesome! I don't think you can mess up this recipe unless you really try to. I frosted with cream cheese frosting with lemon extract (and put Halloween sprinkles on them to make them festive) and served them at our annual fall party. They were a huge hit!!

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msjellybean30

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Reviewed: Oct. 25, 2009

very tasty, although I did not follow this exact recipe. like some people, I had been craving more of a bar, rather than a cake-like recipe. I only did half a recipe, but I also halved the baking soda and baking powder, added a splash of vanilla extract and added 1 tsp pumpkin spice, plus extra cinnamon. came out dense and moist! added pumpkin bar frosting from this site.

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indigoblu

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 23, 2009

Substituted half the oil with sugar-free applesauce. Frosted with Cream Cheese Frosting II from this site. Very good recipe.

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SBURKINS

Cooking Level: Expert

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Reviewed: Oct. 19, 2009

I made these following the recipe exactly. Although I'm not a fan of this recipe, I'm still giving it four stars, because I should have known I wouldn't like it from the amount of oil. If you prefer desserts with this much oil and sugar, it's a fine recipe. I just prefer something with more pumpkin flavor and less oil.

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Julia Child Wannabe

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Reviewed: Oct. 18, 2009

I'm giving this a four because I think it's a good starting point. The first time I made it, I followed the recipe exactly and had pumpkin cake, which I wasn't thrilled about. The next time I made it, I halved the powder and soda, used a little less sugar, subbed half the oil for apple butter and doubled the pumpkin. The second batch is to die for. They're dense and moist and delicious. Both times I made them, I used one 9 x 13 and one 11 x 7 pan.

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Citrus_Punch

Home Town: Wilton, Iowa, USA

Living In: Muscatine, Iowa, USA

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Reviewed: Oct. 14, 2009

This should be called pumpkin cake, but other than that they were great. I topped them with the pumpkin bar icing from this site. I also just used a whole large can of the pumpkin pie mix, and didn't add any additional seasonings. Worked out great!

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icooknaked

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Reviewed: Oct. 3, 2009

Excellent! I cut the recipe in half and used raisins instead of walnuts. I also frosted them while still slightly warm with canned cream cheese frosting and no one could tell the difference. Moist, delicious and so easy to make! I would absolutely make these again.

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SOUTHERNJOY

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Reviewed: Sep. 29, 2009

These got rave reviews! They have a cake-like taste.

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Val_k

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Reviewed: Sep. 17, 2009

This is sooo good! I added 2 tsp of pumpkin spice instead of cinnamon, and added some vanilla extract as well. I baked the whole recipe in one cookie sheet with sides, and only baked for 20 minutes, instead of 25 minutes, and it came out perfect! I frosted with some basic cream cheese frosting, spiced up with some cinnamon and vanilla extract, at the end.

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tennislover19

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Reviewed: Sep. 13, 2009

This is a great recipe. Same as the one found on Food Network. Make sure you sift your 2 cups of flour and they will be nice and fluffy! YUMMY!

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momof4

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Reviewed: May 27, 2009

Yummy!! Split this recipe in half and substituted cinnamon applesauce for the oil and added 1/2 tsp of pumpkin pie spice instead of the cinnamon...yum, yum!! Used the Cream Cheese Frosting II from this site to ice. Delicious.

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UTOPIA122

Cooking Level: Intermediate

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Reviewed: May 1, 2009

These were great! They are super moist and have a ton of flavor. I used only one 9x13 pan, and they were thick but not too much for the average pumpkin bar lover!!!

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