Pumpkin Bars III

I love this! I made it to welcome Autumn…

Great recipe, I cut in half thanks to the quick change serving part of the app. The only thing I did was use fresh frozen pumpkin and just a little less sugar than it called for. It was so good my husband did not want me to put the icing on them. He said they were so good with no icing. He is not into really sweet deserts, he likes flavor more than overly sweet.

Seriously delicious pumpkin bars. Actually this is a cake. I made it for a Christmas party at work and everyone raved about it. Even the people who say they don’t really like pumpkin loved it. I made two slight tweaks. I used 1 tsp cinnamon and 1 tsp pumpkin pie spice. And I added about 4 tablespoons of milk to the frosting to soften it up a bit. It tastes just like the cream cheese frosting at Nothing Bundt Cakes. I will definitely make this again and again.

I LOVED IT WAS MORE OF A CAKE . NEXT TIME I WILL USE A COOKIE SHEET TO MAKE BAR LIKE BARS. VERY MOIST. I USED A 16 OZ OF PUMPKIN MIX ALREADY READY SO DIDNT ADD CINNAMIN SPELLING lol

Not a ‘bar’ but a nice cake. Definitely add a little ginger, nutmeg and cloves. I only added a little but I wish I had added more. Didn’t even use a mixer which was convenient! One more thing: I used a small single serve container of applesauce, put it in a cup and then filled it with oil. (instead of using one full cup of oil). – the full cup of oil is not needed for a moist cake.

I cut 2 tsp of cinnamon and instead used 1 tsp cinnamon and 1 tsp cardamom.

loved it gave the recipe to all my friends!

I’ve been making this recipe for about three years now, and my friends and family rave over it. In fact, they threaten to not let me come over unless I bring these bars. It’s even a hit with people who don’t like pumpkin. I don’t change the recipe at all. I’ve had to sometimes adjust the cooking time to be longer to accommodate different ovens, but as long as I insert a toothpick and it comes out clean, it’s fine. When I do have to lengthen the time, I wrap the edges in foil to keep them from browning too much. Great recipe to have on hand for fall and the holidays!

Very good, quick, and very easy. My family enjoyed making and eating it. I did cut the vegetable oil in half. One cup seemed like a lot. Cake was still moist. I say cake because that was more of the consistency, although not as much cake resulted. I will add more pumpkin-favorable spices next time like allspice or nutmeg and ginger.

Amazing! I used half oil and half applesauce in place of the oil and used pumpkin spice instead of cinnamon. Huge hit! Will be making these again

Great recipe! Thanks for the tip to prepare in a jelly-roll pan. I also decreased the eggs by 1/2 due to using homemade pumpkin puree, which is often very watery. Came out perfect with the lowest amount of cook time. Came together quickly and performed perfectly.

Very good! I used Organic Pumpkin Puree (from World Market) instead which is a little less thick than Libby’s. This seems to have helped to make a little more “bar” like instead of cake like.

Like others have stated, this is a cake not a bar. Made for a family get together and everyone said it was good but there were still leftovers. I thought it was a little bland and will follow the advice of others and add more spice like clove, nutmeg, or pumpkin pie spice. On the positive side it was a moist cake with good cream cheese icing that would balance out the extra spices next time.

these are really good for potlucks. i use the jelly roll pan and cut the squares about 2×2 so its easy to grab more than one.

As others have said, I expected bars but found it was a cake. That is no matter to me because it is the moistest cake I’ve ever had!! This is one of my favorite recipes ever. My husband, who doesn’t like pumpkin pie, loves this cake more than any other cake. We prefer this recipe using only cinnamon instead of other recipes that add nutmeg and allspice. My husband took some to work and his co-workers fipped over it. One owns a bed and breakfast and wanted the recipe to start serving to his guests. I made this for Thanksgiving and everyone loved it. The cream cheese icing gives a nice tang. This summer, I served with fresh blueberries on top. You will not be disappointed! Now if I could only find a chocolate cake recipe as moist as this one…

Good. But will add more of the extra spices need time.

These Bars were very very good! I used the advice of others and added lots of extra spices like pumpkin pie, cinnamon,etc. They were very moist and almost like a bread! I will definitely makes these again!

Great recipe! I get rave reviews on this every time I serve it! I use a jelly roll pan to bake this, so the pumpkin bars do turn out like bars and not a cake.

We call this Pumpkin Bread and make it for breakfast. Pumpkin is loaded with Beta Caratene which converts to Vitamin A. So, it is great for the eyes. The kids love it. I altered the recipe to make it healthier-low cholesterol & low fat. I use 8 egg whites since I am allergic to egg yolks. I substitute apple sauce for the oil, use wheat flour instead of white flour, and use honey instead of white sugar. I add 1 teaspoon nutmeg, 1/4 teaspoon ginger, & 1/4 teaspoon cloves. After it is in the pan I sprinkle generously with pumpkin pie spice on the top. I leave off the cream cheese icing because it is sweet enough without it. This makes a great fall breakfast dish.

This is great! I used 1/2 oil and 1/2 cinnamon applesauce and I added some pumpkin pie spice too. I also used my favorite cream cheese frosting recipe for this instead. It was gone in 24 hours! Thanks!

These pumpkin bars were a big hit this holiday season. They stayed moist and they turned out to be very popular with party guests from Europe and the East, which was a happy surprise.