Awesome recipe, I had the pumpkin version last week at a relative's house and it was really good, BUT there was a grittiness to it. She agreed. This week I decided to try to the applesause version. On the icing portion of the recipe, I am thinking there may be a part left out of the instructions as there seems to be a lot of powdered sugar. Additionally, you wrote, "Gradually beat in enough of the remaining powdered sugar to make the frosting of spreading consistency." This would seem to indicate you may have added a lesser amount to begin with?
Very moist bars! I used cloves & cinnamon for the spices. I also added a tsp. of maple extract to the frosting and topped w/ chopped pecans! I would probably use an 11x17 pan next time since they were a little high over the pan once I added the frosting. Will definitely make again!
they are very good
This was a very good and easy recipe. I did do a couple of things differently. I put it in a 11"x16" pan and baked it for 18-20 minutes. I also added about 1/4 tsp. ginger and used pecans instead of walnuts. Thanks for an easy tasty recipe! I'm sure I'll be making it again! Oh! The frosting was DELISH!!! I made the whole recipe since I used a larger pan, but still had a bit left over...bummer...might have to make cinnamon rolls! :)
I just finished baking this easy recipe and did the following: the pumpkin was a 15 oz. can; used only 2/3 c. of oil; added 1/2 tsp. ground ginger, 1/4 tsp. salt, 1/4 tsp. freshly grated nutmeg. It's a little flat to me without the additional salt. This is a very cakey bar, not at all dense. The cream cheese icing is very complementary. I used the equivalent of a 11" x 14" x 1" pan, sprayed with non-stick spray, and cut 7 x 10. This yielded 70 nice little squares which was great for the dessert sampler I was doing. This would also work well with a dusting of powdered sugar instead of the cream cheese icing.
Exceptionally good! Very moist. I cut the cream cheese frosting recipe in half and still had way plenty for the bars....very very good...Thanks Helen!
I love this recipe. Most pumpkin bar recipes are for 13x9 pans, and seem more like a cake. I changed the frosting to 8oz cream cheese, 1/2C. butter, 2-4 C. powdered sugar and 1tsp vanilla....not as sweet and more creamy.
these were good. i didn't make the icing and also added a banana. yum.
This was very good! I didn't have any cooking oil, so i used a banana and a stick of butter; it gave it a banana taste and also worked! i also used only about half of the powdered sugar and twice as much cream cheese for the icing.