Reviewed: Nov. 20, 2011

EVERYONE loves these bars, they've made me famous. People always ask me to make these or ask for the recipe on a regular basis. Even people that don't usually like pumpkin desserts, love these bars. I do make quite a few changes though: 1) teaspoons of baking powder/soda, not Tablespoons as others have mentioned 2) I almost halve the sugar and no one notices. Plus I usually go 50/50 on white and brown 3) I substitute a cup of applesauce (no sugar added) for the oil 4) I like more cream cheese in my frosting so I usually do about 6oz cream cheese, 6Tbsp butter, and powdered sugar to taste which is probably 1.5 to 2 cups My changes make it a little more dense of a cake but no one seems to notice and they are always a hit!

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Reviewer:

sarahc

Reviewed: Nov. 8, 2011

I used twice the cream cheese and half of the powdered sugar. Delicious Recipe!

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Reviewer:

PickleDVM

Cooking Level: Expert

Reviewed: Sep. 20, 2011

ONLY USE 2 TEASPOONS BAKING POWDER AND 1 TEASPOON BAKING SODA

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Reviewer:

amanda

Reviewed: Jul. 4, 2011

Incredibly moist and delicious. We used store bought cream cheese frosting and added some walnuts to it. Great recipe

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Reviewer:

Jeff S

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Reviewed: Dec. 6, 2010

I did everything according to the recipe and mine came out more like cake than bars. When I tried to cut them they just crumbled. The cake was delicious though... especially with the frosting in this recipe!

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Reviewer:

Mrs. Smith

Reviewed: Nov. 28, 2010

I followed a combination of severall previous comments. I put dark chocolate (shaved) with white chocolate spinkled on the top before baking. Also put 1/4 tsp butter flavor in addition to the vanilla in the frosting. Tasted fabulous. Everyone at work just loved them. Downside is that they keep wanting me to bring more of them.

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Reviewer:

Grammy

Cooking Level: Expert

Living In: Lubbock, Texas, USA

Reviewed: Nov. 17, 2010

just before I poured into pan I added 1/2 C walnuts and !/2 C raisins and stirred, and yes I did use teaspoons instead of tablespoons for the baking powder and soda...came out great!

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Reviewer:

jacey

Reviewed: Oct. 10, 2010

Taking cues from people above --thanks! :) -- I swapped out the cinnamon for an extra 1.5 tsp pumpkin pie spice, substituted a 1/2 c white sugar and 1/2 (or maybe 1, I forget) cup brown sugar for the 2 cups white sugar, used 2 tsp baking powder and 1 tsp baking soda (rather than Tablespoons), and instead of 1 cup oil, used 1/2 c oil with 1/2 c cinnamon applesauce. For frosting, used 6 oz or so cream cheese mixed with enough powdered sugar to sweeten it up a bit, and then spread thin layer over top. Got great reviews from people at the party-- including that it was nice they weren't overly sweet. Baking them there was the perfect touch for the harvest party-- people kept coming to the kitchen to find out what the aroma was, and were excited to eat them still warm. :)

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Reviewer:

SheilaJoy

Reviewed: Oct. 9, 2010

Wonderful recipe! Much better the second day after the seasonings have a chance to do their stuff. I dusted them with powdered sugar rather than frosting them. Next time will try the frosting. Oh yes....baking powder & soda should definitely be in teaspoons, not tablespoons.

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