A sweet and simple way to enjoy pumpkin

Susan

Recipe Summary

Servings:
24
Yield:
1 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.

Nutrition Facts

99 calories; protein 1.2g 2% DV; carbohydrates 13.2g 4% DV; fat 4.8g 7% DV; cholesterol 15.5mg 5% DV; sodium 45mg 2% DV. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/28/2008
Holy moly these are so good! I used margarine instead of shortening and just did 2 tsp of pumpkin pie spice instead of the combination of spices. I lined my dish with foil and sprayed with cooking spray - makes it easy to just lift out of the pan to cool frost and cut. I made a small batch of Cream Cheese Frosting II from this site for these. These came out pumpkiny spicy buttery and moist! A cross between a bread and a cake. The only thing that is bad about this recipe is that it doesn't make enough! I would double the batter for the 9x13 to get a taller bar. Thanks for the great recipe! Read More
(72)

Most helpful critical review

Rating: 3 stars
11/19/2011
these are good but the pan size stated is far too big for these bars. So unless you want a bar/cake that is an inch high use a 9x9 pan. Read More
(4)
44 Ratings
  • 5 star values: 30
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/27/2008
Holy moly these are so good! I used margarine instead of shortening and just did 2 tsp of pumpkin pie spice instead of the combination of spices. I lined my dish with foil and sprayed with cooking spray - makes it easy to just lift out of the pan to cool frost and cut. I made a small batch of Cream Cheese Frosting II from this site for these. These came out pumpkiny spicy buttery and moist! A cross between a bread and a cake. The only thing that is bad about this recipe is that it doesn't make enough! I would double the batter for the 9x13 to get a taller bar. Thanks for the great recipe! Read More
(72)
Rating: 4 stars
11/10/2003
I creamed the shortening with the sugar then added the eggs pumpkin and spices then added the rest of the dry ingredients. The children loved this and so did my husband. Anna Read More
(32)
Rating: 5 stars
09/24/2009
I baked this late last night since I forgot I was scheduled to bring morning treats for today's weekly meeting at work. I chose this recipe since I had all of the ingredients on hand it had received positive reviews. Well here comes one more A review! The cake turned out great...moist spicy and delicious. My co-workers couldn't stop raving about it! The only mods I made were to replace the bread flour with AP flour (worked like a charm) and add a bit more spice to it (without measuring): ginger cloves allspice cinnamon and a hearty dash of vanilla. I frosted it with Cream Cheese Frosting II from this website. A perfectly easy bar/cake to whip up on a whim! Read More
(27)
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Rating: 5 stars
10/26/2011
Wow -- these are really good! Used butter rather than shortening added walnuts and just 3/4 cup brown sugar. Sprinkled with powdered sugar and topped with whipped cream. My family loves them. Thank you! Read More
(21)
Rating: 5 stars
10/23/2009
I made these yesterday for my weekly church group. They were a big hit, and I will even say that I loved them, and I'm always my toughest critic. I switched the recipe up and bit - I used all-purpose flour, which worked just fine and I was generous with the spices as I always am when making gingerbread, sweet potato pie or anything similar. Plus, I used more like 1 cup of pumpkin because 2/3 cup just didn't seem like enough. Also, I opted to use butter instead of shortening because I thought that might make it a little more flavorful. Shortening would probably be fine, but the butter worked out great. I iced them with cream cheese frosting. Yum! I will definitely make these again. Read More
(20)
Rating: 5 stars
11/14/2002
SO delicious! yum - the cream cheese frosting makes them. i received so many compliments on these... Read More
(12)
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Rating: 4 stars
12/22/2009
Very very good. I didn't change the recipe at all but I did double it. I still used the 9x13 pan. It turned out to be a delicious moist cake. I frosted it with Cream Cheese Frosting II from this site because it is less sweet than most frostings. My husband loves this recipe and asked for it again already. Read More
(11)
Rating: 5 stars
10/28/2011
These bars are light textured moist and lightly spiced with great pumpkin flavor. They were also very popular. I like that this is a one bowl recipe which makes for very easy cleanup although I did cream the shortening first before adding the rest of the ingredients. I also added a teaspoon of pumpkin pie spice to the cream cheese frosting I made to top which complemented the cake beautifully. Read More
(10)
Rating: 5 stars
01/20/2009
This is DELICIOUS! Tastes like carrot cake (and dense too) w-out the carrots. I used all-purpose flour too since I did not have bread flour; worked fine! I also made home-made cream cheese: cream cheese butter vanilla and powdered sugar. MMM...Good Recipe!: ) Read More
(8)
Rating: 3 stars
11/19/2011
these are good but the pan size stated is far too big for these bars. So unless you want a bar/cake that is an inch high use a 9x9 pan. Read More
(4)
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