Rating: 4.68 stars
137 Ratings
  • 5 star values: 104
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

These are good any time of year. They are excellent frosted with cream cheese icing.

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Ingredients

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

Directions

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

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  • In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.

  • Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.

Nutrition Facts

203 calories; protein 2.3g; carbohydrates 26.5g; fat 10.2g; cholesterol 31mg; sodium 196.3mg. Full Nutrition
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Reviews (102)

Most helpful positive review

Rating: 5 stars
10/15/2005
Everyone loved these pumpkins squares! After reading the reviews prior to making them I decided to bake mine in a 11 x 16 cookie sheet. Because the other review stated that they were thick and more like having a piece of cake and I needed something that made a lot and was more like a "bar". I decreased the baking time to 20 minutes and they turned out perfect. Thanks again for the great recipe! Read More
(135)

Most helpful critical review

Rating: 2 stars
12/02/2013
I took them out of the oven after 25 minutes. The cake appeared to spring back when touched. After allowing them to cool I realized they weren't baked at all in about 3/4 of the cake. Putting them back in the oven.... Should have read all of the reviews... Read More
(3)
137 Ratings
  • 5 star values: 104
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
10/15/2005
Everyone loved these pumpkins squares! After reading the reviews prior to making them I decided to bake mine in a 11 x 16 cookie sheet. Because the other review stated that they were thick and more like having a piece of cake and I needed something that made a lot and was more like a "bar". I decreased the baking time to 20 minutes and they turned out perfect. Thanks again for the great recipe! Read More
(135)
Rating: 5 stars
10/28/2007
I took the advice of others. I used 3/4 cup oil and baked it in a cookie sheet with sides for 25 min. It was fabulous with a cream cheese frosting. Read More
(55)
Rating: 5 stars
10/20/2003
More like a cake than bars or squares, but fantastic just the same! Read More
(38)
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Rating: 5 stars
10/20/2010
Ok, I don't like it when people change the recipe, and then I don't like it when people say they don't like it and they change it, BUT...OMG...I added a glaze to these squares before the cream cheese icing, and in my LIFE I have never tasted anything so good. Make the pumpkins squares as shown, in a 9 x 13 pan, then make a glaze..1 cup sugar, 1 1/2 tsp baking soda, 1/2 cup butter, 1/2 cup buttermilk, and cook on the stove, adding some cinnamon, nutmeg, cloves, or maybe some pumpkin pie spice. Bring to boil and cook for about 4 minutes. Take off stove and add 1 tsp vanilla. Pour hot glaze on hot cake and allow to totally cool. Then add cream cheese icing...This is the best best pumpkin cake ever. You could add nuts to the icing if you were sure everyone eating it likes nuts.. YUM!!! Read More
(31)
Rating: 4 stars
10/20/2003
Has a wonderful taste! Added walnuts and chocolate chips which gave it a more unique taste. Also used a cinnamon cream cheese frosting. Ends up more like a cake and needs to cook at least 5 to 10 minutes more than recommended. Still fabulous! Read More
(30)
Rating: 4 stars
11/01/2004
I made this for a church gathering and it turned out excellent but it needed to stay in the oven about 10-15 minutes longer. Read More
(28)
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Rating: 4 stars
10/24/2003
Very good and very moist. Everyone loved it when I made it for Thanksgiving but this is more like a cake or pumpkin bread not what I expected. Read More
(22)
Rating: 5 stars
10/14/2012
This one's a keeper. I followed the recipe to the letter except for baking them in a well-greased 10 x 15" (half-sheet) pan for about 25 minutes. I also frosted the cooled bars with a simple cream cheese frosting (8 oz. butter, 8 oz. cream cheese, 2 tsp vanilla and a pound of powdered sugar. Perfect, and extremely well-received. Read More
(22)
Rating: 4 stars
12/22/2004
Nice Fluffy Cake like.... GREAT with homemade cream cheese frosting!!! The frosting is what makes it so great though Read More
(17)
Rating: 2 stars
12/02/2013
I took them out of the oven after 25 minutes. The cake appeared to spring back when touched. After allowing them to cool I realized they weren't baked at all in about 3/4 of the cake. Putting them back in the oven.... Should have read all of the reviews... Read More
(3)