*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These are a bit "cakey" for me - here is how I modified them to be PERFECT - and people at work obsess over them! I put in only 3 eggs, then instead of 15 oz of pumpkin, I put in a 30 oz can of pumpkin pie mix (I use Libby's). I then add an additional teaspoon of pumpkin pie seasoning to the flour mix, in addition to the cinnamon. I've got my baking time down to 27 minutes in my oven, which is just the point where the toothpick comes out clean for the first time. Then for the frosting, I add 8oz cream cheese, and double the rest of the frosting ingredients. PERFECT!
Ready for a wow-factor twist on this? I used previous suggestions to make this more of a bar-cookie consistency and added a bag of semi-sweet chocolate morsels at the last minute before popping into the oven. Simply awesome. I can see white chocolate chips, butterscotch, etc... let the sky be the limit. OH, AND, I cut sugar down to 3/4 cup and oil down to 2/3 cup and we didn't miss it a bit... why add calories/fat when you don't really need it? ENJOY THIS EASY AND YUMMY FALL RECIPE!
After reading the other reviews, I decided to try for a more bar-like result for today's picnic. I cut out one egg and ½'ed the baking powder and baking soda. I also added ½ tsp. of cloves and ½ tsp. of nutmeg. I thought they turned out great!! VERY moist, and exactly like I wanted. For the frosting, I used 8 oz of cream cheese and 3 cups of powdered sugar, which made about ½ cup more than I needed. A GREAT recipe!
I have made these atleast 5 times now and I can't get enough of them! I don't have a jelly roll pan so i divide the batter between a 9x13 and an 8x8 pan to get the right thickness and they are always perfect. although, i have forgotten to do that before and poured it all in a 9X13 and it just has to bake longer and is more cake-like. this is easy and so yummy!! make sure you try this one -- this is the one sure-thing i always want to bring to parties because everyone loves them!
I'm the one who posted this recipe, and I've gotten a lot of amusement from reading the reviews. The dollops of frosting are just from the picture, the instructions say to spread it for the people who think the little dollops aren't enough. And the ones who think it's not cake enough, duh! It says it's very moist. And for those who claim I 'stole' the recipe from Paula Dean, check the dates. This was posted over 15 years ago, long before Paula Dean was ever heard of on TV. This recipe has been in my family since the early 70's, for all I know Paula got it here!
HEAVENLY!! These yummy bars make a great end to any meal. I always seem to make changes to recipes, here is what I did different. Added 1/2 brown, 1/2 white sugar. 1/2 applesauce, 1/2 oil. Added about 1 1/2 teaspoon more of cinnamon, also added a little cloves, ginger, and allspice. The frosting was the BEST, I did 6 oz of cream cheese instead of just 3 oz. The extra spice really makes this recipe! Update, added full can of large pumpkin, one less egg, plus 1 teaspoon pumpkin pie spice. They were gone instantly!
After reading some of the reviews, I used a 9x13 glass dish, and I changed the recipe by decreasing the eggs to 3, and I used a little less of the b.powder and b.soda to get a more dense (and very moist) result. 29 oz can of pumpkin with 2 tsp cinnamon, 1 tsp ginger, and 1/2 tsp ground cloves gave it more flavor. I only had whipped brown sugar/cinnamon flavored cream cheese to work with so I used that with a small amount of milk, butter and powdered sugar for the icing.
Thie recipe was great! I used unsweetened Applesauce in place of the oil and egg beaters in place of the eggs. I also added 1/4t nutmeg and 1/4 t ginger- it really was wonderful- moist and flavorful! Thanks!
This was so good! Everyone at our family gathering loved them. I made the following changes per the suggestion of other reviewers because I wanted more of a brownie texture: 3 eggs 1 1/2 cups sugar 29 oz. can pumpkin half the baking powder and soda and 2 tsp. pumpkin pie spice (instead of cinnamon) The texture was very similar to a brownie and they were moist. I'll be making this over and over again from now on.
I used 3/4 of a 29 oz. can and these bars still came out more cake like. I think next time I will try to add the whole can. They were not very flavorful like I am use to. I think by adding the pumpkin pie spice it may add more of a kick to the recipe. The cream cheese frosting gives it more flavor and was a great recipe.