Yes the name is a bit misleading as these are not bars but cake. The only reason this matters is that these "bars" are best served like a sheet cake on a plate with a fork. I wouldn't call these a grab-and-go type thing. Nonetheless I was entirely pleased with these. While I do like pumpkin bars/cakes made with vegetable oil I did appreciate that this was made with butter and the taste difference is noticeable and pleasant. I'm not a big fan of nutmeg and the recipe seemed a little short on spice so in addition to the cinnamon I substituted 1 tsp. of pumpkin pie spice for the 1/4 tsp. nutmeg. And because I'm kind of tired of the same ol' cream cheese frosting I made a caramel frosting instead and sprinkled some crushed cinnamon cookies over the top. It was a great flavor combination but this cake is so moist and flavorful it would be great with no frosting at all.
Excellent but it is more of a cake than a cookie bar. I made it with fresh pumpkin puree and substituted 1 cup brown sugar for the white sugar and added 1/2 tsp of allspice. It was moist and delicious and doesn't even need the frosting!
It was very easy to prepare foolproof! I did not want the frosting to be extremely sweet and only used 2 cups of confectioner's sugar and 6oz. of cream cheese. It was great! My whole family enjoyed it and it made my sister-in-law jealous!
I made this with and without the nuts I liked it better without the nuts. It was very moist and everyone loved it! For the frosting the receipe calls for one 3 oz package cream cheese make sure you use one 8 oz package of cream cheese.
This recipe was a big hit! I omitted the walnuts because my father can't eat them. However I added crumbled up Gingersnap Cookies instead. I had nothing but raves. I brought a few bars to work and was told I needed to make them for the Holiday bakeoff. And I think I will.
These are very good. Mine were cooked to perfection in 28 minutes so I would recommend checking them early. Also if you like lots of frosting you may want to consider doubling the frosting; I was barely able to cover them with a thin layer.
I made this for thanksgiving dinner and it was a huge hit. It does turn out more like a dense cake but is moist and the icing is fabulous. A nice change from the standard pumpkin pie.
Save this frosting recipe! This turned out more like a spice/pumpkin cake than dense bars. I've tried it both in a 9x13 and jelly roll pan, both work out. It's a keeper.
A great fall recipe or for the holidays. I have some frozen in the fridge as I type. I love how easy it is and how well it bakes. Just lovely!
As other reviewers have said this is a cake not a bar. It's good and fairly moist I liked the frosting but it was nothing amazing. There are other pumpkin cake recipes on this site that I like better.
