Reviewed: Nov. 22, 2009

These are pretty good. Next time, I would increase the cream cheese and decrease the powdered sugar in the icing.

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Molly

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Awesome! Definitely grease the pan and double the frosting.

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highlandsranchcolorado

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Reviewed: Nov. 9, 2009

YUM! I also made some modifications to lower the glycemic value of this recipe. I did 1/2 of the amount of sugar with brown, and 1/2 white- next time I might try substituting some honey. I used applesauce in place of the oil, and whole wheat flour instead of the all-purpose. To make them more like "bars" instead of cake I used only 1 tsp. baking powder and 3 eggs. They turned out so well and are delicioius! This will be my new substitute for the time-consuming pumpkin log I usually make around the holidays. I might even add some walnuts on top of the icing next time.

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Jessica M.

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Reviewed: Nov. 8, 2009

I have this same recipe which I posted on www.mixingbowl.com I have been making this for years and it's always been a huge hit with everyone I've made it for!! 5 stars all the way!!!!!

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SherriL

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Reviewed: Oct. 31, 2009

These were excellent. They only reason I don't give a 5 star is because while the frosting was really good, I didn't think there was enough for the whole pan--it just make a very thin layer. I like LOTS of frosting. I ended up making another half batch of frosting. Next time I will just double the amount of frosting. But this recipe is really good--and EASY! THANK YOU!

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djmelotte

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Reviewed: Sep. 11, 2009

Excellent and easy!! I didn't change anything..they are wonderful!

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Lisa H

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Reviewed: Feb. 20, 2009

This recipe was so delicious and ever so moist! Although maybe it was too moist... Instead of bars, they just came out to be a cake, which I didn't mind, because everyone was craving it and every bite just melts in your mouth. I would make this pumpkin desert everyday if I had the ingredients right in my kitchen.

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HelloStephy

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Reviewed: Dec. 3, 2008

excellent recipe! I ended up adding considerably more cinnamon and same ground ginger to it though as I don't care for frosting. It turned out to be a very moist delicious cake. The next time I make it I will cut the baking powder in half so that it will come out more bar-like.

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snanderson

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Reviewed: Oct. 8, 2008

LOVE this recipe! I also added 1/8 tsp. of ground cloves and nutmeg.... it added a little something.

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Melissa Sauvageau

Cooking Level: Intermediate

Home Town: Ramsey, Minnesota, USA

Living In: Isanti, Minnesota, USA

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Reviewed: Jun. 8, 2008

I have made these bars twice. Both times in a round angel food cake pan. The first time I was just using up some leftover pumpkin. With less pumpkin, these came out very moist and almost uncooked like, but delicious. The best way to put it, is that these were pumpkin pie without the crust. The second time I made them, they came out cake like. Varying the measurements helped create the different consistencies. I also used brown sugar instead of white sugar, both times I made this. Overall a great recipe :)

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mollieo924

Cooking Level: Intermediate

Home Town: London, Ohio, USA

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Reviewed: Dec. 1, 2007

Very easy, and I do not recommend the 9x13 pan. I used that size and the middle isn't done, but the outsides are... And the outsides taste really good! Next time I'll use the pan size recommended. There WILL be a next time!

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Breckan

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

Super easy and very good.

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bumper

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Reviewed: Nov. 11, 2007

So simple and delicious! They are very cake-like, but I don't mind. They are very moist and yummy.

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zooey66

Home Town: Berkeley, California, USA

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Reviewed: Nov. 8, 2007

these pumpkin treats are really moist and delicious! i made them once without icing, but i cheated and used Pillsbury Cream Cheese Icing the second time and everyone in my office (and my boyfriend) agreed that the icing makes them even tastier.

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brooke

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Reviewed: Oct. 29, 2007

This recipe was very tasty. These are definitely more like cake and are very moist and flavorful. I followed the recipe exactly and everyone loved them. The only thing I would caution is that you must like pumpkin because these have a strong pumpkin flavor. If you like pumpkin, you will love these.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 28, 2007

Wow This is a great recipe! It taste awsome with or without the frosting this is the best recipe of pumpkin bread so dont heasitate to try it.

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jacob

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Reviewed: Oct. 15, 2007

I use a very similar pumpkin bar recipe and it is fantastic! I agree it's more cake-like than bar-like but it is still very moist and flavorful. The only things I do differently are with the frosting: I use 1/2 cup of butter instead of 1/4, and no milk. Rave reviews and no leftovers every time!

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Sarah Bee

Cooking Level: Intermediate

Home Town: North Wales, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 3, 2007

Awesome!! yes, more like a cake, but I think they could pass for bars if cut up. I think this is my new favorite cake! delicious!

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a11atsea

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Reviewed: Oct. 3, 2007

These are very easy and very good. They are definitely more cake than bar but nevertheless, good. I followed directions exactly.

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Lynda

Cooking Level: Expert

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Reviewed: Oct. 1, 2007

This was fantastic! I do a ton of baking and have my family memebers each rate new recipes when I try them. This recipe was voted the very favorite by every single family member! Will definately be making this again and again! Thank you!

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MamaBunch

Cooking Level: Intermediate

Home Town: Charleston, Arkansas, USA

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