Reviewed: Nov. 23, 2011

I love these bars, so easy to make and so delicious. I use spice cake mix instead of pound cake and omit the pumpkin pie spice in the crust. The spice cake mix works so well with the pumpkin-y filling. This is my go-to dessert for any fall get together!

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Reviewer:

andreaD

Reviewed: Nov. 20, 2011

I made this for a church potluck today. I thought it was delicious. Several people asked for the recipe. I told them I'd email them the URL.

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Reviewer:

Ed and Lynda

Reviewed: Nov. 1, 2011

Not real sweet but could maybe use more pumpkin

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Reviewer:

Inotiwin

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Hollywood, California, USA

Reviewed: Mar. 23, 2011

Followed Recipe to the Tee! Won myself $50 bucks at Halloween Baking Contest!

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Reviewer:

Kim Zurfluh

Reviewed: Dec. 16, 2010

Really good and a big hit with family and friends.

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Reviewer:

Doodah

Reviewed: Dec. 12, 2010

These are the most delicious bars! I keep cans of pumpkin all year round just to make this dessert. Every time I bring it somewhere, everyone raves!

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Reviewer:

pinkimmie

Cooking Level: Intermediate

Reviewed: Nov. 26, 2010

I had read a lot of the reviews and implemented the changes into the recipe. I also used a 13x9 pan, a yellow cake mix and added a small size of Instant Cheescake pudding to the pumpkin mixture. The change I added was a different crust, mainly by no choice! I made a mistake in my rush and added the cream cheese to the cake mix mixture. Not having another cake mix on hand and not wanting to go to the store at 8:00pm I made a shortbread crust. It was just flour and butter mixed and chopped walnuts push onto the crust. I pre-baked it about 8 minutes, poured the pumpkin mixture over it and baked about 40 minutes. When cooled and ready to serve I spread Cool Whip over the top. It was really good!

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Reviewer:

Cheryl

Home Town: Dixon, California, USA

Reviewed: Nov. 26, 2010

made this for thanksgiving.. it was a big hit! everyone enjoyed this dessert. i used the 9X13 pan and baked for at least 60 minutes because it was undercooked. and i did use yellow cake for crust and added a tsp of cinnamon and a dash of cloves, nutmeg, & pumpkin spice. definitely will be using this recipe for the future =D

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Reviewer:

adalee

Cooking Level: Beginning

Reviewed: Nov. 26, 2010

Very interesting flavor-not exactly like pumpkin pie but tasty! I made it in a 9X13 glass dish. The crust has nice flavor. You don't notice the cream cheese, just makes for a nice texture and richness, so if it's cheesecake your looking for this isn't the recipe for you.

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Reviewer:

Cathy

Home Town: Ravenna, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Nov. 25, 2010

These had a nice creamy flavor. It was a nice bar recipe in the jelly roll pan size. I would have liked them thicker so next time I will do them in the 9 x 13 pan. Everyone had seconds and thirds.

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