The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 4, 2008
I love these! They were easy to make and got ate right up. I added 1 tsp pumpkin pie spice, used 1 can of pumkin (instead of measuring 2 cups), cooked in a greased jelly roll pan for 20 min. Fabulous!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 29, 2008
These were awesome. I made 1/2 a recipe (1-9x13 pan). I also subbed apple sauce for the oil, added a dash of ginger and 2 dashes of nutmeg. Very moist and yummy. We didn't have to put anything on top. Cool whip would be good with it because it tastes exactly like pumpkin pie! It is more of a cake than a bar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 28, 2008
Made cupcakes with the batter. SO YUMMY! Cant stop eating them :-)
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Photo by KT-LYNN'sCookin!

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 27, 2008
These were fantastic, although I deducted one star for the final product. I used a large cookie sheet for thinner, more bar like shape and size (even though it didn't really help make them more bars than cake). These were great and super easy and quick, and I will continue making, however I was hoping for a dense, chewy, moist bar, and what I got was a pumpkin cake. Very good, well enjoyed, and will make again, however I really wanted bars to pass around and ended up with a huge amount of pumpkin cake.
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Photo by Ashley

Cooking Level: Intermediate

Home Town: Portage, Michigan, USA
Living In: Schoolcraft, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 24, 2008
I followed this recipe except for adding a little more spices. I didn't care for the 'oil' taste, next time I would use some melted butter or margarine. Also, I baked in 2 9x13s and they were tastey, but very cake-like, not like a bar cookie which I was hoping for. However,, they were still tastey and really cute with cream cheese frosting and candy corn to decorate.
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Photo by fourpiesmama

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Alpharetta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 20, 2008
I absolutely loved these the first time I made them. I don’t have two 9x13 dishes so I did one batch at a time. The only thing I changed is I didn’t add baking soda and I made sure to do exactly 1/2 the batter if you do to much they come out cake like and we liked them more when they were gooey. It was like having pumpkin pie (almost) but in a bar. YUM!
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Photo by skysmommy

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 19, 2008
These are soooo good. I made them yesterday to take to a church function and they didn't last very long!!! I made a cream cheese frosting to go with it... omg... they were fabulous. They were very moist. I did add extra cinnamon, with some ginger and nutmeg for a little extra pumpkin pie flavor... which I would recommend to anyone wanting to try this. They tasted just like a pumpkin pie with cream cheese frosting. DELICIOUS!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 14, 2008
These were very good, I did add some spices 1/2 t. ginger, 1/2 t. nutmeg, 1 t. vanilla, only 1 t. salt. I also used half brown sugar and half white, also only 1/2 cup oil and 1/2 cup applesauce. They were a little more dense than ohters had reviewed, I used 2 9x13 pans as called for, very moist great flavor. Thank you for sharing
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Photo by 2 yummy

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Photo by RYGUY
Reviewed: Oct. 11, 2008
So yummy! I added some nutmeg and ginger.
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Photo by RYGUY

Cooking Level: Expert

Home Town: Driggs, Idaho, USA
Living In: Shelley, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 9, 2008
REALLY REALLY GOOD. I halved the recipe so it fit into 1 9x13 pan. Also added 1/2 teas. ground cloves. I didn't have any frosting on hand and I was worried about the "Bland" factor I've read, so I added 1/2 choc. chips to the batter and melted 1/2 cup on top. Check at 20 min so not over done. Super good!
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Photo by LuraAnn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 9, 2008
I followed the suggestion of other reviewers for baking it in a cookie sheet. I cooked it double the time and it just never seemed right, it tasted raw so I kept baking it finally I gave up. Such a disappointment. The taste of egg was overwhelming also.
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Photo by Julianne

Cooking Level: Expert

Home Town: East Islip, New York, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 9, 2008
Great cake squares. I took the advice below and made in a jelly-roll pan and also added extra cinnamon and pumpkin pie spice. Also instead of cream cheese frosting, just used a confectionery sugar/milk/vanilla/cinnamon glaze. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 8, 2008
After seeing the picture that RVGUY had in the photo voting I just had to make these bars. With all the ingredients on hand, and so quick to whip up they hit the spot. Just the perfect dessert for this time of the year. Will be making these again. A great pumpkin recipe.
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Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Burleson, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 8, 2008
YUM!Gluten free, sugar free works with this one too! I used buckwheat (a seed) flour, 1 cup of honey, 1 tsp of stevia (a plant, non insulin effecting sweetener), a dash of molasses, 1 tsp of vanilla (more flavor means less sugar required :) and it was VERY good. I used a pinch of salt rather than 2 tsp too.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 21, 2008
The pumpkin flavor was very mild, making the final product a bit bland. We'll enjoy the batch I made, but I won't make these again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 17, 2008
Excellent! Very moist! Followed recipe to the tee! My family loved these!!!! I used Pumpkin Bar Icing found on this site(double it!).......YUMMY!!
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Photo by Tina

Cooking Level: Intermediate

Home Town: Monmouth, Illinois, USA
Living In: Cameron, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 15, 2008
I made this with the pumpkin bar icing found on this site and wow. Super good recipe other readers are right this is not a heavy bar but more like a cakey brownie. I followed the recipe exactly but added a dash of cloves and a tsp of vanilla.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 12, 2008
Turned out as a cake for me, but I used smaller baking dishes. I bet if I had used larger dishes it would've been "thinner" after baking and would've been more bar like. A huge hit in my house, we actually were happy it came out cake like. Very good!!
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Cooking Level: Intermediate

Living In: Saint Joseph, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 7, 2008
Whoooooooo doggy! Just in time for fall, this recipe is the bomb! Super easy to make and bake, I added Cream Cheese Frosting to these to really top them off.
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Photo by valleycook111

Cooking Level: Expert

Home Town: Eagan, Minnesota, USA
Living In: Apple Valley, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 25, 2008
I added 2 TBSP of cinnamon instead of 2 tsp and it was AMAZING. I got compliments from everyone who tried it, including the people who claim to not like "spice cake or anything like it". It was especially good with cream cheese frosting... :)
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Cooking Level: Expert

Living In: Portland, Oregon, USA

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