128 Reviews

Moist and sooo amazing! I added 1/2 tsp of nutmeg and 1/2 tsp of clove to spice it up a bit. It was definitely a hit with my family. Plus it was super easy to make. This is a keeper.

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paperklutz October 17, 2011

Alright! Fabulous! I gotta say though, I changed a lot in this recipe to make it healthier and you can't even tell!!! Amazing, here is what I did:
Only 1 1/2 cups sugar
I used 1/2 cup whole wheat flour and 1/4 quinoa flour instead of 3/4 cup of white flour
only 1/2 tsp salt
I used 1/2 cup applesauce instead of 1/2 the oil and for the remainder of the oil, I used 1/4 cup olive oil, 1/4 cup vegetable oil

I also used 2 cups of fresh pumpkin

For frosting, I used 2 1/2 cups powder sugar, 1 stick butter (8 tbsp) and 4 oz cream cheese

Also put a couple dashes nutmeg in batter and sprinkled a little cinnamon and nutmeg on top of the frosting!

Even with all my revisions, it's still PLENTY sweet, but without making you sick! Absolutely wonderful! Next time I may eliminate the oil altogether and only use applesauce (healthier)

Thanks for a fabulous recipe!!!

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FoodieNicole September 22, 2011

Simply awesome! My family ADORED this cake and it was gone in a flash. It was super moist and flavorful with just the right amount of spice and sweetness. The frosting was also excellent, I used 1/3 less fat cream cheese and it was still incredibly tasty. I wouldn't call these "bars" per se, they rise pretty high, so its more of a pumpkin cake to me, but no matter what you call it, its delicious and a new family favorite! Thank you for posting!

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shimmerchk December 11, 2009

My daughter and I have both made this recipe now and it turned out great both times. We substituted unsweetened applesauce for 1/2 the oil and the texture was still perfect. Definitely a good fall dessert. Thanks for posting!

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Chris from Kansas November 19, 2012

I added 1/2 t. ginger, 1/4 t. cloves and used roasted frozen pumpkin. Very good bars. I baked in the jelly roll pan so they weren't as thick. Turned out great.

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adopt a greyhound October 02, 2011

This is a very good pumpkin cake. It was very easy to make and uses simple ingredients I always have on hand. I had to bake for 35 minutes for the center to be completely done. The frosting was an added bonus! I think next time I might try to make this in my large sheet pan so it will be a sheet cake (thinner cake) instead. Update: I have made this a lot using my sheet pan and it works out wonderful! I have had many requests for this cake and my twins asked I make this for their birthday cake! They just turned 4. This is definitely one of our favorite cakes!

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5hungrykids November 05, 2010

Someone brought these to my office last year, telling us she got the recipe from Food Network. I don't care much for pumpkin, but they were so wonderful that I found the recipe and made these bars for Thanksgiving. My SIL's only request for dinner was that I make a pumpkin pie, but she ended up eating these and didn't touch the pie! Just now as I was trying to track down the recipe, DD said, "I remember those! They were delicious!". Will be making them again this year! Thanks for posting!

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MarlaM November 03, 2007

These were great! I added nutmeg and cloves to the recipe for a bit more spice. My husband loved them and he usually doesn't eat cream cheese.

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Nelle September 15, 2003

This is a simple recipe that really lets the pumpkin shine through. Nice and moist, easy to make with staple ingredients. You could easily add more spice, but I liked it with just the cinnamon. I initially chose this recipe because it used the whole can of pumpkin, where most only use a portion (who wants an open can of pumpkin hanging around?) The only change I made to the recipe is to use equal parts all purpose and whole wheat flour, because I like things a little heartier. I am at high altitude and the whole wheat flour did a nice job of absorbing the extra liquid. I did have to bake it a few minutes longer. I think you could easily replace some of the oil with applesauce and still achieve good results. I only used about 2 1/3 cups of powdered sugar for the frosting (because that is all that was left in my canister) and the frosting was plenty sweet for my family. It also made more than I really needed. I think next time I will add some pecans or walnuts and I will adjust the frosting as follows: 4 ounces cream cheese, 4 T butter, 2 cups powdered sugar, 1/2 teaspoon vanilla. Thanks for the great recipe!

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Kelly P. August 20, 2015

Bland, very sweet and not much pumpkin flavor. Takes more than cinnamon to spice up pumpkin. Follow others' advice to make this healthier and better tasting.

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The Vicar December 23, 2014
Pumpkin Cake Bars With Cream Cheese Frosting!