11 Reviews

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.

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KATHLEEN Woller October 30, 2006

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?

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Rob Marvin MD October 30, 2009

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!

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kcram July 28, 2009

they are very good

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teddy_bear_50171 June 05, 2008

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! :)

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viennagirl October 21, 2007

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.

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MaryRich September 30, 2007

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!

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Button Baker September 21, 2007

Great recipe!!!

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linda ceneri November 05, 2006

these were good. i didn't make the icing and also added a banana. yum.

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caitlin_merchant June 23, 2006

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.

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Cate-Cate February 25, 2005
Pumpkin Bars