Pumpkin Bars I
Good with cream cheese frosting.
Good with cream cheese frosting.
Pumpkin BARS? They should be called "Pumpkin Cake." I followed this recipe exactly - except I used pumpkin pie spice rather than cinnamon, and I chose to bake this in a jellyroll pan (because it said "pumpkin BARS"). Don't do that - if you choose to make this, use a regular cake pan.Read More
I made these, and instead of using 2 9x13" pans, I used a cookie sheet with sides. It makes more of a bar shape, and they were great.
Wonderfull! I used 2 cups whole wheat flour instead of white. I only put in 3 eggs and used apple sauce instead of oil. And only used 1 1/2 cups sugar. Turned out great. I also baked it in a cookie sheet with sides.
These pumpkin bars are very light and tasty! since I don't eat sugar, I used 1/2 tsp. Stevia, a rice extract found at Health Food Stores in place of sugar. Also substituted oat flour for white flour and added 1/2 c. raisins. Bars are delicious frosted or un-frosted. I couldn't find my old recipe and was delighted to find this website! Thanks so much for taking the time to submit it!! Adele Williams
Amazingly simple and delicious! Make sure that you have one after it cools and right after you frost it. Great with the Pumpkin Bar Icing from this site. 10 stars!
Yummy!! Split this recipe in half and substituted cinnamon applesauce for the oil and added 1/2 tsp of pumpkin pie spice instead of the cinnamon...yum, yum!! Used the Cream Cheese Frosting II from this site to ice. Delicious.
I LOVED this recipe. I did use a cookie sheet and replaced the cinnamon with pumpkin pie spice. I did not have any cream cheese frosting so I just used a glaze and the kids ate them right up.
I have been experimenting with different pumpkin recipes and this one is it. I just took it out of the oven and smeared a warm piece with salted butter to test it - then another and another, I had three pieces! Perfect treat for a cool autumn day with a nice cup of tea.
This recipe is great (especially with cream cheese frosting)--though it is more like cake than bars. I made it in a 9 x 13 pan and also in a jelly roll pan. Didn't have walnuts, so I used chopped pecans and also dropped some pecans on top of the iced bars, which added some nice taste and crunch. I agree with adding more spices--nutmeg, cloves, ginger, etc. The sugar can be reduced some, or some brown sugar substituted for a little of the white. I plan to make this again.
These were very good. Again, I did the same thing. I didn't have a jellyroll pan so I used a 9x13 pan and it turned out more cake like but still very good. There is some kind of flavor missing from the actual pumpkin bars, I might try again and add some other kind of spices.
This is a real simple recipe to prepare, and it tastes great. The cream cheese frosting makes it extra special!! These pumpkin bars will disappear as quickly as they were prepared!!
I'm giving this a four because I think it's a good starting point. The first time I made it, I followed the recipe exactly and had pumpkin cake, which I wasn't thrilled about. The next time I made it, I halved the powder and soda, used a little less sugar, subbed half the oil for apple butter and doubled the pumpkin. The second batch is to die for. They're dense and moist and delicious. Both times I made them, I used one 9 x 13 and one 11 x 7 pan.
Pumpkin BARS? They should be called "Pumpkin Cake." I followed this recipe exactly - except I used pumpkin pie spice rather than cinnamon, and I chose to bake this in a jellyroll pan (because it said "pumpkin BARS"). Don't do that - if you choose to make this, use a regular cake pan.
very tasty, although I did not follow this exact recipe. like some people, I had been craving more of a bar, rather than a cake-like recipe. I only did half a recipe, but I also halved the baking soda and baking powder, added a splash of vanilla extract and added 1 tsp pumpkin spice, plus extra cinnamon. came out dense and moist! added pumpkin bar frosting from this site.
Very good. Definately need a glass of milk w/ them. Did not have cream cheese frosting. Melted some white chocolate and drizzled over the top. Came out great.
This is sooo good! I added 2 tsp of pumpkin spice instead of cinnamon, and added some vanilla extract as well. I baked the whole recipe in one cookie sheet with sides, and only baked for 20 minutes, instead of 25 minutes, and it came out perfect! I frosted with some basic cream cheese frosting, spiced up with some cinnamon and vanilla extract, at the end.
Delicious! Added 1/2 tsp ginger and 1/4 tsp ground cloves and used fresh pumpkin. Everyone loved them!
Excellent!! Only change I made was leaving out the walnuts. we doubled the recipe and made two 13x9 pans. The consistency once cooled was much a like a moist dense cake. Frosted with cream cheese frosting. Got rave reviews at work. One co-worker commented I needed to make this for EVERY potluck. They were easy I likely will. LOL!
I have made it just as written several times, always a big hit. I bake it in a sided cookie sheet (takes 18-20min), like other reviews. This time I wanted to adjust it to make it healthier (for just my family). Used 2c ww flour, little under 1c sugar and added a little br sugar. 1/2 oil and 1/2 applesauce. Added some nutmeg, little clove, heaping tbs milled/ground flax seed. Only used 3 eggs. Then threw in some mini choc chips :) Not nearly as good as the original, but my young kids don't mind.
This should be called pumpkin cake, but other than that they were great. I topped them with the pumpkin bar icing from this site. I also just used a whole large can of the pumpkin pie mix, and didn't add any additional seasonings. Worked out great!
Very good. Baked mine a 9x9 square and added only a bit of nutmeg. Super delicious. I am making this again to take to a potluck tomorrow. I have no doubt that it'll be a success.
Definitely a keeper. Moist and tasty. I usually try not to change a recipe unless I do not have the ingredients in the house. I wanted to use up a 30 oz. can of Libby's Easy Pumpkin Pie Mix so I put it all in and added a little extra flour. Used 8 oz. of applesauce instead of oil. Baked in a cookie sheet with sides instead of 2-13x9 pans. Frosted with the Pumpkin Bar Icing on this site adding a little pumpkin spice to it. Boy was it good!
very quick easy to make. It had a light spongy texture. will make again.
My family really enjoyed these. I did leave the walnuts out because my daughter doesn't like nuts. I also used the cream cheese frosting recipe from this website. The two together were very tasty.
SO MOIST and delicious! Also good with a vanilla butter frosting, but cream cheese frosting is still better.
I am a preschool teacher and I made these with the kid s.It is a very good recipe to make with kids, one mixing bowl and easy to make. We put in vanilla, to me everything almost needs van. and added more cinnamon. It is more cake like, then bars like everyone has said but I tell people that before I give them the recipe or give them the bars. At school we left out the nuts, since it's a nut free zone and I didn't use any frosting. They were a big hit, all the children asked me to give their parents the recipe. All the parents who tasted it, loved it. I'm making it for a potluck today and will add nuts but no frosting. It's easier and tastes good. One day I might try the choc. chips.
This recipe was great. I cut the recipe in 1/2 and substituted applesauce for the vegetable oil. I didn't have any walnuts so I added 1/2 c of quick cooking oats. I also added 1/4 tsp of nutmeg and 1/4 tsp of ginger. They came out perfectly moist. I dusted the top with powdered sugar. Perfect desert after a Thanksgiving meal.
Wonderful, moist cake (much more cake-like than "bars.) I baked it in a jelly roll pan rather than 2) 9x13. No nuts due to allergies, used fresh pumpkin puree and added a couple dashes of nutmeg. I used the Pumpkin Bar Icing recipe from this site but thinned it down with milk so it was more of a glaze. That was perfect. Where the icing was thicker it almost overpowered the cake.
I made these to take to Thanksgiving dinner tomorrow at my Grandmother's. These are delicious! What an excellent recipe. I also used the Basic Cream Cheese Frosting recipe. Thanks!
REALLY GOOD! I will definately make this recipe again.
I added 2 TBSP of cinnamon instead of 2 tsp and it was AMAZING. I got compliments from everyone who tried it, including the people who claim to not like "spice cake or anything like it". It was especially good with cream cheese frosting... :)
I can eat these everyday! Used w.w. flour, brown sugar, apple sauce instead of oil, added a cup of shredded carrots and baked on a cookie sheet. They turn out wonderful each and every time!
My family loves this recipy! They are more of a cake then a bar which is why I'm giving it 4 stars, but the taist is fantastic! Thank you so much for pasting.
REALLY REALLY GOOD. I halved the recipe so it fit into 1 9x13 pan. Also added 1/2 teas. ground cloves. I didn't have any frosting on hand and I was worried about the "Bland" factor I've read, so I added 1/2 choc. chips to the batter and melted 1/2 cup on top. Check at 20 min so not over done. Super good!
These were great! They are super moist and have a ton of flavor. I used only one 9x13 pan, and they were thick but not too much for the average pumpkin bar lover!!!
Great with cream cheese I frosting. Very moist.
Excellent with cream cheese frosting, followed tips on page used 1 c white and 1 c brown sugar and baked in cookie sheet wonderful for food day at work very moist. Used fresh pumpkin.
This is absolutely delicious!! However, I did not follow the recipe exactly. INSTEAD of the cinnamom I used one tablespoon of pumpkin spice. I also topped it with some homemade cream cheese frosting.
I'm not a fan of pumpkin desserts, but I wanted to serve one I'd enjoy at Thanksgiving. This was a hit with our whole family, especially with cream cheese icing. Update: I now make these with just 1 C of sugar. No one misses the extra cup!
Great cake squares. I took the advice below and made in a jelly-roll pan and also added extra cinnamon and pumpkin pie spice. Also instead of cream cheese frosting, just used a confectionery sugar/milk/vanilla/cinnamon glaze. Yum!
This a great fast recipe. I added raisins, ground cloves and nutmeg to spice it up a bit. Definately something I will make again! Thanks
We loved these. I also used a cookie sheet with sides and then I tried it as muffins...very moist and delicious. I added more cinnamon and pumpkin pie spice to make it spicier. Highly recommend!!!
Made cupcakes with the batter. SO YUMMY! Cant stop eating them :-)
So yummy!! I used pumpkin pie spice instead of cinnamon and it was delicous! I would recommend this recipe to anyone! It's even good without the frosting! I tried it both ways and it's delicous either way! Yum!
Fantastic. My family love these.
I have never made pumpkin bars before so I found this recipies and decided to try. Everyone loved them and my father in law wanted to know were I have been hidding these all the years I have been in the family.My kids loved them I will always use this recipe!!!!!!
This recipe was great! I baked it in a large cookie sheet with sides like one of the other people said in the reviews and it yielded so much more and had a traditional bar shape and we also made it with the pumpkin bar icing that is on here too. This was perfect! The kids loved it! So did my hubby!Thank you!
YUM!Gluten free, sugar free works with this one too! I used buckwheat (a seed) flour, 1 cup of honey, 1 tsp of stevia (a plant, non insulin effecting sweetener), a dash of molasses, 1 tsp of vanilla (more flavor means less sugar required :) and it was VERY good. I used a pinch of salt rather than 2 tsp too.
These were fabulous! Moist, delicious and easy to make. Great with cream cheese frosting. Everyone loved them!
I thought these were pretty good, but my boyfriend didn't care for them. They were definitely bland, but were easily saved with cream cheese frosting. I highly recommend adding extra spice if you try this recipe. Ground ginger and pumpkin spice would be good additions.
This is so yummy!!! It's quick and easy to make, but next time I might add more cinnamon or use pumpkin pie spice.
I made these last night for my daughters music class. yum-0!! i omitted walnuts b/c i didnt know if there were alergies and used 1 cup of apple sauce in place of the oil, everything else the same. very good!! oh i accidentally left out the baking soda, but there was no change to the taste.
The pumpkin flavor was very mild, making the final product a bit bland. We'll enjoy the batch I made, but I won't make these again.
The recipe is great for a cake. I would recommend using only 1/2 tsp baking powder and 1 tsp baking soda to make the bars. Even though the cake turned out great, I only give 4 stars since I did not get bars. I will make this recipe again.
Loved this - SO moist! Frosted with cream cheese icing.
I cut the recipe in half and added 1 tsp of nutmeg and 1 tsp of ground clove. They were wonderful! Also they are so easy that my 12 daughter made them for my husband to take to work. She got rave reviews and they requested more the next week!!
These got rave reviews! They have a cake-like taste.
Just the right sweetness/cake-like texture I wanted!
This was fabulous!! I halved the recipe and used one 9x13 pan. I did cut the soda and powder down a little as well, other than that, followed to a tee. Delicious and moist. Definitely more cake-like but that was okay. Great with ice cream or homemade whipped cream. Try this.
I love these! They were easy to make and got ate right up. I added 1 tsp pumpkin pie spice, used 1 can of pumkin (instead of measuring 2 cups), cooked in a greased jelly roll pan for 20 min. Fabulous!!!!!
this is absolutely moist and delicious and almost tastes just like carrot cake (with the exception of carrots of course) Great with cream cheese icing. The center came out still slighty undercooked but besides that i will def be using this recipe again.
Yum Yum...although they are more a cake than a bar. I also used the pumpkin bar icing from this site, and I can't imagine them without it.
I was unable to locate from my recipes the pumpkin bars. was wonderful to try your recipe, they were yummy and my neighbors all wanted to know where I got the recipe, thank you
These were fantastic, although I deducted one star for the final product. I used a large cookie sheet for thinner, more bar like shape and size (even though it didn't really help make them more bars than cake). These were great and super easy and quick, and I will continue making, however I was hoping for a dense, chewy, moist bar, and what I got was a pumpkin cake. Very good, well enjoyed, and will make again, however I really wanted bars to pass around and ended up with a huge amount of pumpkin cake.
Excellent! Very moist! Followed recipe to the tee! My family loved these!!!! I used Pumpkin Bar Icing found on this site(double it!).......YUMMY!!
Absolutely perfect. Didn't make a single change
I would call this Pumpkin Cake not bars. The consistency was more like cake. Boy, it is yummy!! Extremely moist and flavorful. After reading some of the other reviews, I added some more spices to my liking. I added some Pumpkin Pie Spice, Cloves, and Cinnamon. I added until I thought it tasted spicy enough (I like all of my pumpkin baked goods to taste spicy). I frosted it with the Pumpkin Bar Icing that I got off of here. DELICIOUS!!
this is good, and easy. i just halfed it for one pan. i used frosting but i think since this is so light and cake-like, a dusting with powdered sugar would be nice.
Very good. I baked it on a cookie sheet. Also, topped with Cream Cheese frosting.
I followed the recipe almost exactly-only I used a baking sheet with sides. This came out perfect!!!!
I made this for a pot luck lunch at work, using a 10x15 pan instead of two 9x13s. Reading some of the other posts, I was afraid this would be too sweet, but it was perfect. Very moist. It was a big hit at the lunch. They didn't leave a single crumb!
I give this 5 stars with the slight changes most other reviewers suggested. I used 1 cup whole wheat flour and 1 cup regular flour, cut down the sugar to 1.5 cups, and used the recipe for Pumpkin Bar Icing to put on top - except you have to double it for the two pans of bars this recipe makes.
Maybe I did something wrong when I made this, but it came out awfully salty. I made pumpkin bars from an old recipe book of my Aunt's and thought this was the same. Apparently not. It seems like there is a lot of baking powder, soda and salt in this recipe compared to others.
This CAKE is amazing! (definitely cake not bars). I added little nutmeg and cloves, and a 1/2 tsp maple extract to my cream cheese frosting. My friends couldn't stop eating it!
This makes a MOST EXCELLENT sheet cake! Very moist! The Pumpkin Bar Icing is a MUST!
Substituted half the oil with sugar-free applesauce. Frosted with Cream Cheese Frosting II from this site. Very good recipe.
These are soooo good. I made them yesterday to take to a church function and they didn't last very long!!! I made a cream cheese frosting to go with it... omg... they were fabulous. They were very moist. I did add extra cinnamon, with some ginger and nutmeg for a little extra pumpkin pie flavor... which I would recommend to anyone wanting to try this. They tasted just like a pumpkin pie with cream cheese frosting. DELICIOUS!!!
I have to say I am impressed with this recipe! It made me look like a good baker--and I'm really not! It was simple (a lot more simple than pumpkin roll) but with the classic pumpkin taste I was hoping for. It is amazing with the pumpkin bar icing. Definitely more of a cake consistency, but still very good. I followed the recipe but added ginger.
I made these for church when I had to serve lunch. They recieved several compliments. I will make these again as it made two 9x13 pans, great when you have to serve a crowd!
This was a great recipe. I just wish I would have realized it was to be in two cake pans before starting. I threw caution to the wind and put it all in my one 9 x 13 pan. I ended up having to add some time to it, but it came out nicely. Also, at the advice of others, I added spices - 1 tsp nutmeg, 1 tsp allspice and 1/2 tsp ginger. This is a very moist cake. Yes they're called Pumpkin Bars, but they're moist and springy like cake. Great recipe with the extra spices.
Pumpkin bars just the way I like them. I did cut oil in half by using applesauce, but everyone loved them!
Super and super easy!!! I followed another reviewers advice and baked on a large edged cookie sheet. I substituted pecans for walnuts and added some golden raisins on hand. Thanks for the great recipe.
very good. i had made pumpkin cake and had leftover pumpkin, so we made these.
After seeing the picture that RVGUY had in the photo voting I just had to make these bars. With all the ingredients on hand, and so quick to whip up they hit the spot. Just the perfect dessert for this time of the year. Will be making these again. A great pumpkin recipe.
These were awesome. I made 1/2 a recipe (1-9x13 pan). I also subbed apple sauce for the oil, added a dash of ginger and 2 dashes of nutmeg. Very moist and yummy. We didn't have to put anything on top. Cool whip would be good with it because it tastes exactly like pumpkin pie! It is more of a cake than a bar.
very easy and delicious.
So yummy! I added some nutmeg and ginger.
People loved it so much they were asking for seconds & the recipe
These are really good. I loved them with and without frosting. I left out the nuts & substituted applesauce for all of the oil. That was sort of an accident, but I'm glad I did, I didn't miss the oil at all. So, so yummy!!! Thanks for sharing!
Very moist!! Everyone loved these when I made them for Thanksgiving!
I enjoyed this recipe very much. I added a dash or two of cloves to spice it up a bit. Cream Cheese Frosting is perfect on top!
This came out more like cake than like bars, but it is quite tasty...you just need a fork and a plate to eat it!
excellent taste, nice soft texture. they took a little longer then 25 minutes in my oven closer to 30!
This recipe is awesome. It is super moist and makes 2...9x13 pans. I made the Cream cheese icing (recipe found in this site). I made it for the church Bingo concession stand, and it was a big hit!
The recipe was great but i added a few things to it to spice it up more. I loved how fast to prep time was. Cream cheese frosting is perfect.
I absolutely loved these the first time I made them. I don’t have two 9x13 dishes so I did one batch at a time. The only thing I changed is I didn’t add baking soda and I made sure to do exactly 1/2 the batter if you do to much they come out cake like and we liked them more when they were gooey. It was like having pumpkin pie (almost) but in a bar. YUM!
I made this with the pumpkin bar icing found on this site and wow. Super good recipe other readers are right this is not a heavy bar but more like a cakey brownie. I followed the recipe exactly but added a dash of cloves and a tsp of vanilla.
Easy and moist. Very good. I used store bought cream cheese frosting and it was almost as good as the homemade.
i halved this recipe and baked it in two 8x8 disposable pans for gifts. everyone loved it!