Reviewed: Feb. 16, 2012

This recipe for the 9 x 13 pan yielded a very thin bar. I would have liked the pumpkin layer to be thicker. I followed the advice of previous reviewers and cut the flour in the topping down to one third cup and even then still found it to be a bit floury. Sorry but I don't think I'll be making this again.

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Reviewer:

5Foot3

Cooking Level: Intermediate

Reviewed: Nov. 24, 2011

I followed the notes left by everyone, and these turned out amazing. Just made them for Thanksgiving, and they were a big hit! Would definitely make them again.

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Reviewer:

kristiporter

Reviewed: Nov. 23, 2011

I really should have read the reviews again. Because i made the recipe to a t and i felt like there wasn't enough crust or filling for that size of a pan so i made it in a 9x9 pan and still feel like there wasn't enough crust. Plus i should've added the fall spices, like cinnamon and nutmeg. But it's all good, it still tasted good.

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Reviewer:

Nika E.

Reviewed: Oct. 17, 2011

I loved this! I love pumpkin when it has a mild flavor. For this reason, pumpkin pie is usually not my favorite. This was a great hit at my party for pumpkin lovers and non-lovers alike. Like other reviewers, I also modified the topping mix to have a little more butter and sugar. I used brown sugar, white sugar, flower, butter and old fashioned oats. I just started and kept going until it tasted right. I think mine ended up making more topping than what the recipe called for, but I think that would be better anyway.

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Reviewer:

floracion21

Reviewed: Oct. 2, 2011

Yum! I could tell by reading the ingredients that the topping included too much flour and the filling needed the addition of a "fall" spice. After reading the reviews and looking at the photos, I decided to go with "footballgrl16" review and make the bars exactly as she recommended. I am so glad I did. Everyone loved the taste/texture combinations and I recived many compliments. It reminded some of a pumpkin pie. I wouldn't hesitate to make these again exactly like this batch. Thanks for sharing!

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Reviewer:

abapplez

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Dec. 21, 2010

I would have liked to give 4.5 stars. Changed the topping slightly to even out the flour/sugar (more like a cobbler topping), but everything else was fabulous!!

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Reviewer:

vetswife

Reviewed: Dec. 9, 2010

Pumpkin Shortbread bars rule! My husband and I love this recipe! I made just a few changes, such as I added 1 tsp cinnamon, 1/2 tsp of ginger, cloves and nutmeg. I also used 1 can of pumpkin instead of 1 cup. I put the pecans in the topping, not in the pumpkin batter. I will be making this again and again!! Thanks for sharing!

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Reviewer:

holligirl

Cooking Level: Expert

Home Town: Mitchell, Indiana, USA

Living In: Bonita Springs, Florida, USA

Reviewed: Dec. 4, 2010

This rocked! I received many compliments.

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Reviewer:

lime410

Reviewed: Dec. 2, 2010

Thees were pretty good, I used splenda instead of sugar and they still tasted good. However, after a day they tasted not as good, it's like the taste went away

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Reviewer:

JoannaVadala

Reviewed: Dec. 1, 2010

5 stars, with modifications. I used a large jellyroll pan (11x17), tripled the crust and doubled the filling and the topping. To be more like a traditional shortbread, I substituted an equal amount of salt for vanilla. I think I could have gotten away with just a doubled crust, but some reviewers felt they didn't have enough crust so I went with a tripled batch. I added a total of about 1 1/2 tsp of pumpkin pie spice to the doubled filling. I think it could use a little more, but it's all I had. Didn't have pecans so left them out. As with other reviewers, I cut the flour in the topping down to just 1/3cup and added 1/3cup brown sugar. Then doubled the whole thing. After baking the crust, I forgot to turn my oven down to 350F but it ended up baking just fine at 400F for 25 minutes.

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