Reviewed: Nov. 20, 2011

These were delicious and perfect for Canadian Thanksgiving! I've baked these three times. The first time I did not measure the pumpkin believing a large can must be 15oz and substituted spelt for 1/4 cup of the flour and they were very dense. The other times I followed the recipe exactly discovering I had added twice the pumpkin the first time and they were perfect! My guests raved and even took home a container after dinner!

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3 users found this review helpful

Reviewer:

Justablonde

Cooking Level: Intermediate

Reviewed: Oct. 28, 2011

These were good!.. I liked the texture; they were not quite as firm as a bar and yet not as light as a cake... I had a 12 oz pkg.(1 1/2 cups) Ghirradeli semi-sweet chips and felt any more than that would have been too much! For our personal taste they were slightly under sweet; we love sweets and since the chips are semi-sweet and the recipe doesn't have a lot of sugar, I would possibly switch to milk chocolate chips (mini's)!..

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4 users found this review helpful

Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

Reviewed: Oct. 14, 2011

I doubled this recipe. I filled a large pampered chef large bar pan with batter(minus the nuts) and the rest in a small pampered chef bar pan (with pecans added to this pan). The large pan went to my fifth graders class. As I was walking out with it at the end of the day kids were begging me to have another! I was very unsure of taking them w/o frosting or even a dusting of powdered sugar, but they were a huge hit plain. I thought the smaller pan with nuts was even better!

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4 users found this review helpful

Reviewer:

mamalovestobake

Reviewed: Aug. 21, 2011

awesome! the nuts and chocolate chips are NOT optional in this recipe. It is what makes it so good. Cream cheese frosting would have ruined them.

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7 users found this review helpful

Reviewer:

dharma77

Cooking Level: Expert

Home Town: Pekin, Illinois, USA

Living In: Minooka, Illinois, USA

Reviewed: Feb. 21, 2010

I did not have any chocolate chips to add to this recipe, but even without them, the bars were great! Just used a simple vanilla glaze on them. More of a cake consistency - maybe next time I'll add a bit more spice, as I personally like a little more -- thanks for sharing this recipe.

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4 users found this review helpful

Reviewer:

cookie22

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Seneca, Pennsylvania, USA

Reviewed: Dec. 23, 2009

Very nice and moist, not as sweet as I thought they would be.

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3 users found this review helpful

Reviewer:

PETITGABRIELLE

Reviewed: Oct. 14, 2009

Great snack cake! The only changes I made to this recipe was cutting back on the nuts by 1 cup. Otherwise I followed it to a t. No need for icing either.

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5 users found this review helpful

Reviewer:

maryannejan

Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

Reviewed: Sep. 19, 2009

I replaced the cinnamon with pumpkin pie spice, excellent!

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3 users found this review helpful

Reviewer:

RedwoodTrie

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Chicago, Illinois, USA

Reviewed: Nov. 14, 2008

These are really good. I did however, make some adjustments. I added cloves to my recipe and left out the chocolate chips. I also used pecans instead of walnuts (personal preference) and instead of mixing nuts into batter I spread them on top to give it a toasted flavor. After baking I drizzled glaze icing on top. VERY, VERY GOOD. In my oven it didn't take as long to cook so watch carefully. I have made these twice now and everyone has loved them. Will be making them again and again.

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6 users found this review helpful

Reviewer:

jjbrock

Reviewed: Nov. 3, 2008

This recipe was fantasic. Though I will say it is more like a cake than a bar. I made it with a graham cracker crust and cream cheese icing. Everyone loved it!

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4 users found this review helpful