Reviewed: Oct. 8, 2007

This recipe is just okay. After all the stars I was expecting something awesome, but my family and I think it is plain. I followed the recipe exactly (though the amounts listed for baking powder/soda and salt seemed like a lot), with the addition of 1tsp of vanilla in the batter. It did bake perfectly (on a cookie sheet per the suggestion of other reviewers). The only saving grace is the cream cheese frosting I put on top. BTW: I bake at least twice a week, so I know what I'm doing. . .

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MRFEETYTOES

Cooking Level: Expert

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Reviewed: Oct. 7, 2007

So Good! My husband, who's not a pumpkin fan, loved it. Very similar to carrot or spice cake. A keeper!

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sher

Home Town: Tavistock, Ontario, Canada

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Reviewed: Aug. 2, 2007

These are very easy and delicious. I used whole wheat flour instead of white and they still turned out yummy. My 12 year old son said they are the best bars ever! I also bought a can of cream cheese frosting and spread over the top. This recipe is definately a keeper.

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Kristi

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Reviewed: Jul. 26, 2007

Made a batch to send over to the troops in Afghanistan, but I tasted them before I packed them. They were pretty yummy. I couldn't frost them but I did sprinkle them with powdered sugar. Only 4* since they are more cake-like than bars.

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Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Apr. 8, 2007

This was a great recipe. I just wish I would have realized it was to be in two cake pans before starting. I threw caution to the wind and put it all in my one 9 x 13 pan. I ended up having to add some time to it, but it came out nicely. Also, at the advice of others, I added spices - 1 tsp nutmeg, 1 tsp allspice and 1/2 tsp ginger. This is a very moist cake. Yes they're called Pumpkin Bars, but they're moist and springy like cake. Great recipe with the extra spices.

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WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Mar. 27, 2007

More of a cake than bars. Delicious! It's a keeper. Frosted it with Cream Cheese Frosting II.

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TBONEA

Cooking Level: Intermediate

Home Town: Freeport, Illinois, USA

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Reviewed: Jan. 30, 2007

Great recipe. I cut in half and it filled a 9 x 13 just right. Wonderful with cream cheese frosting. Didn't add raisins but think they would be wonderful in this recipe.

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Dec. 22, 2006

Wonderfull! I used 2 cups whole wheat flour instead of white. I only put in 3 eggs and used apple sauce instead of oil. And only used 1 1/2 cups sugar. Turned out great. I also baked it in a cookie sheet with sides.

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rde1398

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Reviewed: Dec. 19, 2006

I love this recipe. Very easy and it took no time from start to finish. The pumpkin bars came out perfect. They were Wonderful.

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Sharon

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Reviewed: Dec. 19, 2006

very good! was a big hit!

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Jessica

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2006

What a fabulous recipe! I made this for a Christmas get together at our church after a Christmas play, and it was devoured!! I expected it to be not quite as high, it came out as big as a cake, but it didn't matter to me. It was super easy, and I didn't use the nuts in case of food allergies, the pumpkin bars "cake" came out sooo moist, and it didn't fall apart as I took it out of the pan. The Cream cheese icing, I put on was great, it complimented the bars! As I said, it was gone in no time. Thanks!!!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Dec. 6, 2006

Yum! These are so easy and so good, thanks for the recipe!

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Nov. 22, 2006

These are excellent, moist & very tasty! Cream cheese frosting really adds to the flavor.

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shirley c

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2006

I cut the recipe in half and added 1 tsp of nutmeg and 1 tsp of ground clove. They were wonderful! Also they are so easy that my 12 daughter made them for my husband to take to work. She got rave reviews and they requested more the next week!!

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kitkat

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Reviewed: Nov. 8, 2006

This recipe turned out a bit too tendy. It was difficult to serve without it falling apart and can definitely not be called a "bar". It's more like a cake- still it tastes really good.

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sobachatina

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

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Reviewed: Nov. 6, 2006

loved it with cream cheese frosting wonderful

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ginaz

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Reviewed: Nov. 1, 2006

Made these for Halloween, went over v well. Cut recipe in half and baked in 8x8 - came out like cake. Used dried cranberries (crasins) instead of nuts - the sour gave it a nice kick.

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nardo218

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Reviewed: Nov. 1, 2006

this is definitely more like a cake than a bar, yet still tasty. Where, oh where can I find a pumpkin bar recipe? One like the kind they have @ starbucks around the holidays?

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TNCOOKIN

Cooking Level: Expert

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Reviewed: Oct. 25, 2006

Just the right sweetness/cake-like texture I wanted!

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Oct. 23, 2006

this is good, and easy. i just halfed it for one pan. i used frosting but i think since this is so light and cake-like, a dusting with powdered sugar would be nice.

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