Reviewed: Nov. 17, 2009

I made a few alterations b/c of allergies - I skipped the cloves and nutmeg( subsistuted 1 T vanilla extract) and made it in two 8x8 pans. Instead of frosting, I mixed 1 pack of graham crackers with 1/2 c brown sugar and 1/2 stick unsalted butter pressed into a crust on the bottom. For speed - I whisked all the ingredients in one large bowl and then poured into the pan, spreading with spatula. Baked 350 for 20minutes. Extremely fluffy and delicious. 18 large pieces of cake. All the grownups and kids loved it, even the picky ones.

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Pollyanna

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Reviewed: Oct. 11, 2009

Exactly what I was looking for. A couple of years ago I found a pumpkin "square" recipe on a random site online, but when I wanted it again I couldn't remember where it came from. This is just like it. I put cream cheese icing on top, and it's the perfect pumpkin cake. A great alternative to pumpkin pie for Thanksgiving. Thanks!

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Jenniferdori

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 7, 2009

its a pumpkin cake but great all the same. used half white and half wheat flour.

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emma0517

Cooking Level: Intermediate

Home Town: Williamsburg, Virginia, USA

Living In: Columbus, Georgia, USA

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Reviewed: Jan. 18, 2009

These are very dood. More like a cake than bars but still a great dessert. I had to cook them 15 to 20 minutes longer like a few others said, and I added the cream cheese icing and really enjoyed them.

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Nita

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

These are yummy

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Lauren Muenzler

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Reviewed: Nov. 18, 2007

This was perfectly moist, delicious, and heavier than a cake -overall excellent i used real pumpkin, whole wheat flour, half a cup of applesauce and half a cup of oil (canola), and half brown sugar. I also made some quick icing (Joy of Cooking) made with spiced rum - it finished it nicely, although good for breakfast without.

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jessicannrollins

Home Town: Nashville, Tennessee, USA

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Reviewed: Oct. 28, 2007

I took the advice of others. I used 3/4 cup oil and baked it in a cookie sheet with sides for 25 min. It was fabulous with a cream cheese frosting.

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ajtx3

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Reviewed: Oct. 22, 2007

I logged in to post this recipe! I use Cream Cheese Frosting and get lots of requests to make this.

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OneKeeneKat

Cooking Level: Intermediate

Home Town: Springfield, Vermont, USA

Living In: Westbrook, Maine, USA

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Reviewed: Oct. 12, 2007

My family LOVES these pumpkin squares!! They are so moist! Topped with cream cheese frosting they never last long in our house!

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Cara Murray

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Lapoint, Utah, USA

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Reviewed: Oct. 12, 2007

Delicious! Very moist and tasty. I made them for my son and his freinds for a school lunch. They had a contest to see whose food was the best. These squares won! Made my day.

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AnnieO60

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Reviewed: Oct. 31, 2006

The taste is wonderful, be sure to put cream cheese icing on the squares. The most important thing to remember is to bake it about 20 minutes longer, I did it 15 and the center still wasn't done. Maybe cut the oil in half.

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Lovetocook

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Reviewed: Oct. 15, 2005

Everyone loved these pumpkins squares! After reading the reviews prior to making them I decided to bake mine in a 11 x 16 cookie sheet. Because the other review stated that they were thick and more like having a piece of cake and I needed something that made a lot and was more like a "bar". I decreased the baking time to 20 minutes and they turned out perfect. Thanks again for the great recipe!

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baker1966

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Reviewed: Oct. 15, 2005

Excellent-they do need to cook longer & they also freeze well too.

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FOXFORWARDING

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Oakville, Ontario, Canada

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Reviewed: Dec. 22, 2004

Nice, Fluffy, Cake like.... GREAT with homemade cream cheese frosting!!! The frosting is what makes it so great though

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SHACKL

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Nov. 1, 2004

I made this for a church gathering and it turned out excellent, but it needed to stay in the oven about 10-15 minutes longer.

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Kristi

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Reviewed: Sep. 21, 2003

i didn't make this exact recipe, allthough it does seem to be one identical to the pumpkin bars in the pillsbury complete book of baking thats sitting in front of me.. i just made the recipe last week... its good.... but remarkably identical. and yes, they DO need to cook longer.

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SYNTHETICHOPES

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Reviewed: Dec. 7, 2002

Very good and very moist. Everyone loved it when I made it for Thanksgiving, but this is more like a cake or pumpkin bread, not what I expected.

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Dhana

Cooking Level: Beginning

Living In: Wailuku, Hawaii, USA

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Reviewed: Nov. 9, 2000

Has a wonderful taste! Added walnuts and chocolate chips which gave it a more unique taste. Also used a cinnamon cream cheese frosting. Ends up more like a cake and needs to cook at least 5 to 10 minutes more than recommended. Still fabulous!

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Stephanie

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Reviewed: Oct. 30, 2000

More like a cake than bars or squares, but fantastic just the same!

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UTAWNA

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