Good easy recipe. Thanks so much, we will make these again!
great...never changed a thing..easy..good...quick..pumpkin can used all year...
To: Mirjam Dorn WOW!! This is a fantastic recipe! It's super-simple and easy to put together and what a taste! We really enjoyed them. Thanks a bunch for sharing. Laudee C.
Scrumptious! Rich and tasty...not to mention easy because of the Bisquick short-cut! I added walnuts, too, and it was a nice addition. Very moist! The cream cheese frosting was so good, I made another batch of it to frost some brownies I made - and boy those were yummy too! Great recipe - thank you!
I had a large gathering this weekend, & everyone loved these. I ended up using a 15oz can of pumpkin, and subbed cream for the milk in the frosting. Worked like a charm. I'll have to devise a way to not use Bisquik next time (I'm not fond of it), but with my busy cooking schedule yesterday, the simplicity was appreciated.
Really good! Though I'd have to say that mine turned out more like cake, not bars. It reminded me of carrot cake. The frosting was delish as well! I highly suggest using the rasins in the recipe. It definitely brought out the flavor! The pumpkin bread is good alone and even better w/ the frosting! Easy and delish!
We really enjoyed these. They are a delicious fall treat. I used store bought icing and it worked great. Thanks for posting:)
WONDERFUL!!! I loved this recipe. I only had 3 eggs, so I just used 3 eggs and it was fine. I used a 15 ounce can of pumpkin because that's all I had. It worked out wonderfully. I would definately make these again. THEY WERE AWESOME. I would have more frosting for them though, not much to cover a lot of ground. So yummy though! :-)
Good and easy recipe. I omitted the raisins and used a little over 1/2 cup of apple sauce with cinnamon instead of oil, also used light cream cheese. Turned out extremely moist. Will definitely make again.
Oh my, are these good. Made in a 9x13 and baked for about 40 min. Thanks for the recipe!