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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SunnyDays

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jun. 15, 2008

I thought these were pretty good, but my boyfriend didn't care for them. They were definitely bland, but were easily saved with cream cheese frosting. I highly recommend adding extra spice if you try this recipe. Ground ginger and pumpkin spice would be good additions.

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missmarshmallow

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Reviewed: Apr. 17, 2008

I make these over and over again! So yummy!!

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benesc

Cooking Level: Intermediate

Home Town: Wausau, Wisconsin, USA

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Reviewed: Mar. 30, 2008

Super and super easy!!! I followed another reviewers advice and baked on a large edged cookie sheet. I substituted pecans for walnuts and added some golden raisins on hand. Thanks for the great recipe.

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ROBYNSHERE

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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Reviewed: Feb. 16, 2008

Should be called Pumpkin Cake Bars. They were still very good though. I even reduced the measurements of salt, baking soda and powder to 1 tsp. each. I also added some pumpkin pie spice. I used one cookie sheet and put the extra into a smaller baking pan. Easy to make, try them!

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Ginger

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

Very good. I baked it on a cookie sheet. Also, topped with Cream Cheese frosting.

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Kelly

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Reviewed: Dec. 29, 2007

My family really enjoyed these. I did leave the walnuts out because my daughter doesn't like nuts. I also used the cream cheese frosting recipe from this website. The two together were very tasty.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 26, 2007

Just wanted to comment on previous review by Eleda that said stevia is a rice extract. It is a plant extract or powder from the stevia plant, not rice. Haven't tried the recipe though so to be fair : 5 stars.

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PetsLvr

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Reviewed: Dec. 10, 2007

Maybe I did something wrong when I made this, but it came out awfully salty. I made pumpkin bars from an old recipe book of my Aunt's and thought this was the same. Apparently not. It seems like there is a lot of baking powder, soda and salt in this recipe compared to others.

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Laura

Home Town: Eureka, California, USA

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Reviewed: Dec. 5, 2007

Very good. Baked mine a 9x9 square and added only a bit of nutmeg. Super delicious. I am making this again to take to a potluck tomorrow. I have no doubt that it'll be a success.

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PIGGALETTE

Cooking Level: Intermediate

Home Town: George West, Texas, USA

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Reviewed: Nov. 14, 2007

Thought this was good, but not great. Needed more "spices" to play off the pumpkin. Will try making it again adding more spice to the ingredients since I did like the fact that the "cake" was very moist! I made a homemade cream cheese frosting which was just perfect!

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DOODLEBAR

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Reviewed: Nov. 11, 2007

The recipe is great for a cake. I would recommend using only 1/2 tsp baking powder and 1 tsp baking soda to make the bars. Even though the cake turned out great, I only give 4 stars since I did not get bars. I will make this recipe again.

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CookinCrystal

Cooking Level: Expert

Home Town: Atlanta, Illinois, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Nov. 3, 2007

This CAKE is amazing! (definitely cake not bars). I added little nutmeg and cloves, and a 1/2 tsp maple extract to my cream cheese frosting. My friends couldn't stop eating it!

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Sylvia

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Reviewed: Nov. 1, 2007

This is an exellent moist & fluffy cake recipe but I am disappointed because I was expecting more of a cookielike heavier texture. I am glad I made only half as this is not what I am looking for in a "Bar". As a cake, it deserves 5 stars.

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Edion

Cooking Level: Intermediate

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Reviewed: Oct. 31, 2007

This a great fast recipe. I added raisins, ground cloves and nutmeg to spice it up a bit. Definately something I will make again! Thanks

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Billie O'Bryan

Cooking Level: Intermediate

Home Town: Buffalo Gap, South Dakota, USA

Living In: Sandy, Oregon, USA

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Reviewed: Oct. 31, 2007

I halved the recipe and the "bars" came out nicely. They are more cake-like than bar-like, but very tasty. I added ginger and chinese five-spice powder for extra flavor. Try it with a half recipe of Janni's Cream Cheese Frosting II.

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pixieladies

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Reviewed: Oct. 25, 2007

I have been experimenting with different pumpkin recipes and this one is it. I just took it out of the oven and smeared a warm piece with salted butter to test it - then another and another, I had three pieces! Perfect treat for a cool autumn day with a nice cup of tea.

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Oct. 24, 2007

I LOVED this recipe. I did use a cookie sheet and replaced the cinnamon with pumpkin pie spice. I did not have any cream cheese frosting so I just used a glaze and the kids ate them right up.

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Pattie

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Oct. 20, 2007

Great with cream cheese I frosting. Very moist.

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Ted

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Reviewed: Oct. 10, 2007

This recipe is great (especially with cream cheese frosting)--though it is more like cake than bars. I made it in a 9 x 13 pan and also in a jelly roll pan. Didn't have walnuts, so I used chopped pecans and also dropped some pecans on top of the iced bars, which added some nice taste and crunch. I agree with adding more spices--nutmeg, cloves, ginger, etc. The sugar can be reduced some, or some brown sugar substituted for a little of the white. I plan to make this again.

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yooper

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