The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Photo by Apricot20
Reviewed: Aug. 8, 2009
As others have said, I expected bars but found it was a cake. That is no matter to me because it is the moistest cake I've ever had!! This is one of my favorite recipes ever. My husband, who doesn't like pumpkin pie, loves this cake more than any other cake. We prefer this recipe using only cinnamon instead of other recipes that add nutmeg and allspice. My husband took some to work and his co-workers fipped over it. One owns a bed and breakfast and wanted the recipe to start serving to his guests. I made this for Thanksgiving and everyone loved it. The cream cheese icing gives a nice tang. This summer, I served with fresh blueberries on top. You will not be disappointed! Now if I could only find a chocolate cake recipe as moist as this one...
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Cooking Level: Intermediate

Home Town: Monroe Township, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 31, 2009
Good. But will add more of the extra spices need time.
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Cooking Level: Expert

Living In: Mora, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 3, 2008
These Bars were very very good! I used the advice of others and added lots of extra spices like pumpkin pie, cinnamon,etc. They were very moist and almost like a bread! I will definitely makes these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 19, 2008
Great recipe! I get rave reviews on this every time I serve it! I use a jelly roll pan to bake this, so the pumpkin bars do turn out like bars and not a cake.
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Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 7, 2008
We call this Pumpkin Bread and make it for breakfast. Pumpkin is loaded with Beta Caratene which converts to Vitamin A. So, it is great for the eyes. The kids love it. I altered the recipe to make it healthier-low cholesterol & low fat. I use 8 egg whites since I am allergic to egg yolks. I substitute apple sauce for the oil, use wheat flour instead of white flour, and use honey instead of white sugar. I add 1 teaspoon nutmeg, 1/4 teaspoon ginger, & 1/4 teaspoon cloves. After it is in the pan I sprinkle generously with pumpkin pie spice on the top. I leave off the cream cheese icing because it is sweet enough without it. This makes a great fall breakfast dish.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 17, 2008
This is great! I used 1/2 oil and 1/2 cinnamon applesauce and I added some pumpkin pie spice too. I also used my favorite cream cheese frosting recipe for this instead. It was gone in 24 hours! Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 1, 2008
These pumpkin bars were a big hit this holiday season. They stayed moist and they turned out to be very popular with party guests from Europe and the East, which was a happy surprise.
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Home Town: Columbia, South Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 2, 2007
This was good...after a little tweeking. I added some nutmeg and pumpkin pie spice. 30 minutes was not near long enough. It needed 20 more minutes. Also used less sugar for the frosting. Next time I would use only 2 cups.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Cedar Falls, Iowa, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 14, 2007
I made this recipe for the first time today, and it was just OK. My husband expected a "stronger" pumpkin flavor. I've tried other pumpkin recipes from this site, but I think I'll stick to the pumpkin pie bread. Thats been a hit with my family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 11, 2007
very heavy cake, just what I was looking for. My guests went crazy couldnt get enough of it.
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 30, 2006
Very yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 14, 2006
This is a good recipe, but like other reviewers suggest, it is a cake, not a bar. The cooking time is incorrect also, it takes much longer than the time stated. I cooked mine for about 55 minutes and it turned out to be a really light fluffy cake. Also in addition to the 2 tsp cinnamon I added about 1/4 tsp cloves, some nutmeg, allspice, and ginger. The taste was great. Overall, we enjoyed it, it is tasty, just not a bar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 21, 2005
these are always a hit!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 6, 2005
Use a jelly roll pan and bake at same temp/same time for a more "bar" like result. Still very moist and chewy this way. To make this a "finger food", cut into 2x2 squares to serve. I only had 2 eggs on hand and it didn't alter the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 3, 2005
This is a great alternative to pumpkin pie, a nice way to keep up with the traditonal holiday pumpkin with a whole different flavor. Everyone loved it, including myself who doesnt even like pumpkin!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 22, 2004
The most moist cake I have ever baked. Everyone loves it. Frost the cake and then cut in to bars. Too moist and soft to frost after you cut.
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Home Town: Boise City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 12, 2003
I absolutely LOVE these! I did not change the recipie at all. They have such a good flavor and you dont even need frosting(but I still like a good smear of it on top) They were very easy to make and my kids love to help out on this one!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 5, 2003
I've made these bars many times and every time I get asked for the recipe. It is more of a cake than a bar, but it is great just the same. Easy and scrumptious! Kristen
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 14, 2002
I really liked this...it was more like a cake than bars. It was big and fluffy, and even more so with the cream cheese frosting. Everyone at Thanksgiving liked it. I had to increase my oven temperature by 25 degrees and bake an additional 20 minutes over the original recipe instructions but that didn't bother me. I also liked it because I already had all the ingredients in my pantry.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 25, 2002
I was expecting bars and I actually got a cake! It's good, but was disappionted since I was mislead by the "bars" in the title.
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