By LiisaN on November 03, 2004
Photo by beckas
Photo by beckas
"These are very moist and a favorite."
Serving Size: 1 (88 g)
Servings Per Recipe: 24
"Wow, these went over huge! I took them to a party and gave one to my sister--everyone raved about them. Saved the recipe. So delicious and moist. One thing--I would rename it a cake. Not bar-like at all."
"Very good, everyone liked these a lot. Really more like cake than bars. I prefer mine a bit more dense, more bar-like, but if you are looking for a cakey-type pumpkin bar recipe this is a great one. Nice balance of flavors and a snap to make. Thanks for a yummy fall treat!"
"Made this as directed. The frosting I only used 2 cups and a shake or two more from the bag of powdered sugar. I used Splenda for the sugar in the bars and didn't change anything else. MMMM GOOD!"
"Very good. The bars rose high and were moist and flavorful. To make them healthier, I used half whole wheat flour, replaced a third of the oil with applesauce, and reduced the sugar to 1 1/2 cups. If all the sugar had been included, I think the frosted bars would have been WAY too sweet! Frosting was delicious too, and I think I'll try maple extract next time instead of vanilla. The recipe instructions were a little vague, so I took the liberty of editing them for the sake of clarity and for the benefit of less experienced chefs :-) Thanks for posting. I took a pan to a "small group" meeting (related to my church) last night, and there sure weren't many leftovers!"
"The bars were rich, delicious, and moist. I reduced the amount of sugar in the batter to 1 3/4 cups and reduced the amount of baking soda to 1 tsp. The bars were still plenty sweet. I will definitely make this recipe again."
"Great pumpkin bars, very moist tastes like a piece of pumpkin pie. I did use Splenda and egg sub. for bars. For the frosting I used FF cream cheese and butter. I found this recipe very easy to prepare. Thanks for posting this recipe."