Reviewed: Oct. 18, 2009

I used several options suggested by reviewers on this recipe, and it turned out great, and much healthier. Sub: applesauce for oil, 1/4c splenda brown sugar blend + 1/4c white sugar vs 2c white sugar, used 1/2 wheat flour vs all white, and added 1/3c dried cranberries. very moist, not too sweet bar. Was a hit, and will be a keeper recipe!

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kimbme

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Reviewed: Feb. 18, 2009

very easy to make & i put the batter into 2 small square pyrex, this way you can share ! i also made a cream cheese frosting. This is a keeper recipe. My 3yr old daughter loves it & asked for it. to make it more nuturious add tofu pureed in with the pumpkin before adding the pumpkin (this gives the recipe protein ).

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Gabriella

Cooking Level: Intermediate

Living In: Goldendale, Washington, USA

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Reviewed: Oct. 13, 2008

Not sure why this ones ratings are so high. It is super greasy - maybe doing that applesauce trick might be a good idea. Also, I just can't have pumpkin bread without nuts (although I didnt have any on hand) so that will be a must if I ever make this again. But, I don't think I will. Good for what it was - a quick throw togehter with things I had on hand. Gave me my first taste of pumpkin for the season.

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Stephanie

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Monterey, California, USA

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Reviewed: Apr. 17, 2008

Loved it! Made a few modifications: used fresh pumpkin, cut the sugar in half, and used whole wheat flour. Turned out more like cake than bars, but great flavor and moist!

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MOLLYJO1

Home Town: Tacoma, Washington, USA

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Reviewed: Nov. 6, 2007

I loved this recipe. It was the perfect consistency not to light and not too heavy. I used 2 cups of real pumpkin (not canned) and I think that next time I will put 3 cups in. The pumpkin flavor was not strong enough. It is best eaten the day after. YUMMY!

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Julie

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Reviewed: Dec. 16, 2006

Very moist and flavorful. I substituted applesauce for the vegetable oil to lessen fat and calories.

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HEIDI-COLORADO

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Reviewed: May 30, 2005

Good recipe. Easy to prepare. Moist. More of a cake than what you typically think of a bar. Next time I would use cool whip instead of serving with ice cream as recommended.

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LITESHOE

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Reviewed: Nov. 13, 2003

To reduce oil, I subbed 3/4c oil & 1/4c water. To reduce sugar, 1 3/4c sugar & 1/4c applesauce. I also didn't add the ginger & reduced the nutmeg to 1/4tsp. I wanted pumpkin bars, not gingerbread-tasting pumpkin. It was very good, but takes longer to bake. I'll try a larger pan next time or maybe I'll skip the water. I added half cup raisins, too. It was a good idea.

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BOOKMARKER

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2001

This is a wonderful recipe to "whip up" at the last minute. They are very moist, but not too crumbly, and taste great served with whip cream! However, they are best the first day after they are made, so I don't recommend making them too far in advance. Also, I added a dash (aprox 1/2 tsp) of Pumpkin Pie Spice to the batter for a little extra kick.

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