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These were delicious. However, I tasted the batter before cooking and was worried that it might be a little bland so I added more cinnamon, nutmeg, and some allspice. It was great. Also wanted to save some calories so rather than layer on the icing, I used an icing bag to make some pretty designs so you got the flavor without all the calories. Yummy
I just made this for the 3rd time since Thanksgiving 2014.....It is the best "cake" ever! I say cake because I add and extra egg and I replace the veg oil with coconut oil. I also agree with another post and use 1 teaspoon of allspice along with the 2 teaspoons of cinnamon. The frosting is heavenly and creamy. Not supposed to be like a hard cake frosting....it just glides over the cake and is creamy heaven! a can't miss recipe indeed. And is so forgiving to your own tweeks and flavors. Next time I think I will add dried cranberries or raisins!
Always a hit! So moist, so yummy! You have to do the frosting! :)
Yum! Made this for girls night at my house and we all loved them!
I made this for my office potluck at Thanksgiving. They disappeared quickly. Nice and moist.
We had these at the home of a good friend yesterday. A wonderful treat, indeed!
yummy! These pumpkin bars are so good. I subbed 3/4 cup of Applesauce and 1/4 cup of oil for the cup of veggie oil and it turned out great. Very moist and delicious. Thanks for posting this wonderful recipe.
I made these pumpkin bars this afternoon exactly as the recipe stated. My husband and I thought these were moist and delicious. This will be a new favorite Thanksgiving Day dessert for our family!
These were very, very good. The cake part was delicate and fluffy, and the pumpkin was refreshingly light. I let these cool in my kitchen, and my family started to gobble them up before I even had a chance to frost them. So I know they're great as a plain treat, and I expect they're even better when frosted (as the recipe directs).
I found this to be more of a cake than a bar recipe, but the outcome was oh so good!! Instead of using 1 cup of oil, I added 1/2 a cup of oil, and added 1/2 a cup of sweetened applesauce. The frosting does not firm up very much, so I would recommend refrigerating it for several hours, or overnight, before serving. By the way, the frosting was to die for. It was creamy and buttery. Next time I plan on baking this in a jelly roll pan, to make them more of a bar than a cake. Thank you Recipe Baroness and Paula Deen, for the most wonderful tasting Pumpkin Bars I've had in a long time.