Pumpkin Bars

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
48 small bars or 24 larger bars
Level:
Easy

Ingredients
  • Bars:
  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15 -ounce can pumpkin
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Icing:
  • 8 -ounce package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.


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4.8 924
Our family really enjoyed Paula' Pumpkin Bars on Thanksgiving Day - rave reviews. item not reviewed by moderator and published
These pumpkin bars are the best ever! Thank you, Paula!!! Love your recipes! item not reviewed by moderator and published
These are awesome. Do you need to refrigerate theses if you didn't use the frosting? item not reviewed by moderator and published
More more more my kids say. We love these. item not reviewed by moderator and published
I read all the other reviews very carefully and made the adjustments: 325 degree oven and baked nearly 20 mins longer for a 13x9. Added 1/2 t ginger, 1/4 t cloves, 1 t vanilla and a dash more salt. Turned out really, really well! But it is definitely cake...but delicious! item not reviewed by moderator and published
I used a generic splenda ( 2 cups) instead of sugar and fresh pumpkin ( 2 cups ) and one teaspoon of vanilla we could not stop eatting them. This makes it 88 calories and no fat and 0 sugar. Yay item not reviewed by moderator and published
Why does this recipe sink in the middle? I love the bars, but even if I use a jelly roll pan,I get the same result. item not reviewed by moderator and published
I used pumpkin pie spice instead of cinnamon and folded in a container of cool-whip to the icing :) item not reviewed by moderator and published
These are very moist and light. The frosting provides a light layer of sweetness on top. I brought these to the office today and everyone loved them. Easy and delicious. item not reviewed by moderator and published
My husband BEGS me to make these. He loves them. They are simple, easy and delicious. I make them every Halloween. item not reviewed by moderator and published
I will be making these every Fall now! Cooked and pureed my own pumpkin instead of canned pumpkin, it was perfect. item not reviewed by moderator and published
This recipe is so delicious I can't believe it. Made it for a girlfriend gathering and everyone was raving about it! Loved it as is! item not reviewed by moderator and published
Very moist but lacking flavor, needs clove, nutmeg item not reviewed by moderator and published
These were easy to make and are absolutely delicious!! Highly recommended the recipe! item not reviewed by moderator and published
I've made these bars many times. Paula's recipe is ALWAYS a big hit! Easy to make and delicious. You can't go wrong with them! item not reviewed by moderator and published
made these for a bake sale and everyone loved them. Now I have friends that keep asking me to make them. Excellent pumpkin bars and super easy to make item not reviewed by moderator and published
fabulous I couldn't stop eating them.I shared some with a friend they had me whip up a batch for their family they loved them. item not reviewed by moderator and published
My family loves this. I made it with fresh baked pumpkin. They eat it without frosting. item not reviewed by moderator and published
I made this for Thanksgiving and it was a HIT!!!! The frosting was yummy and the cake moist and delicious. I plan to make it for Christmas too. item not reviewed by moderator and published
So good! I just made this with my 4-year-old son. It's so easy and fast. The cake was moist and flavorful. The frosting is delish! item not reviewed by moderator and published
The recipe was perfect. It was a great hit. Super moist. The frosting was delicious. item not reviewed by moderator and published
I would really like to make these but want to use raw pumpkin, how much do I use? item not reviewed by moderator and published
So easy and so tasty! Great the original way but now I use a cup of applesauce to replace the oil (makes it a bit denser but very worth the almost 2,000 calorie savings). I also add nutmeg, ginger and cloves in addition to the cinnamon and slightly reduced the sugar to 1 1/2 cups. Gotta leave that frosting as is though, it's perfect. item not reviewed by moderator and published
Brought these to a dog club meeting and they got mixed reviews. I thought these were too oily and too sweet. If I make them again I'm going to cut the oil in half and skip the sickeningly sweet cream cheese frosting, using a light sprinkling of powedered sugar instead, or perhaps serve with a small dollop of lightly sweetened whip cream. item not reviewed by moderator and published
I've never made pumpkin bars but was asked to bring them to a function. They were the biggest hit. Once someone took one the word got out and it took only a few minutes before my bars were GONE! This recipe is the best I've ever tasted. item not reviewed by moderator and published
Love this recipe and love Paula! item not reviewed by moderator and published
Can these be made with powdered sugar in the frosting instead of confectioner's? item not reviewed by moderator and published
They were super light, ate 1/4 of the tray solo.... had to step away! item not reviewed by moderator and published
OMG! these were suppose to not be eaten until the Packer game started but no one waited hat long...swoosh! and they were outta here! so yummmmmmYY item not reviewed by moderator and published
OMG, sooooo good and easy to make! We made these into cupcakes instead of bars and I even substituted gluten free flour to make them for my daughter who has celiac disease and you couldn't even tell they were gluten free! Definitely a keeper! item not reviewed by moderator and published
These are the very best. My mom have the cookbook with them in it, but my sisters has it. So glad I found them here!! item not reviewed by moderator and published
I haven't made this yet because I have recently moved to a location that is over 7,000 ft. Coming from the East Coast I have no idea how to bake here. Can anyone tell me how much flour and/or other ingredients I need to add to make this at high altitude? Can't wait to try it. Thanks! item not reviewed by moderator and published
I've made these many times, substituting egg beaters for eggs and increasing the flavor by using 1 T each pumpkin pie spice and cinnamon. Paula is a gem. item not reviewed by moderator and published
They were the kind everyone likes.. add a bit more cinnamon.. She had a gift maybe some day she will be back. Shelley Minnesota item not reviewed by moderator and published
I've followed the recipe as written. The bars lacked flavor. I would punch it up by increasing the cinnamon and perhaps add a touch of clove, raisins and walnuts. I only used one cup of sugar to make the icing. Anything more and it would be to sweet eat. Having said that the bars were moist and with the icing fairly good, but differently no WOW factor. Would I make them again...no. item not reviewed by moderator and published
This was the best, especially if you eat if the next day out of fridge. It was easy and simple. (Even though you let Paula go, thank goodness you left us access to her recipes! She is the best cook you have ever had on food network. Her dishes are good and simple to make and are like being at home again item not reviewed by moderator and published
This is by far my families favorite fall treat!!! It is requested by my kids friends every fall, especially when we go camping. Everyone LOVES them !!!!!! C. Thomas EC, MI item not reviewed by moderator and published
It is the softest bars yet but it is more like cake then anything but I think we could have it every night it is so good item not reviewed by moderator and published
Made this recipe for my family, they LIKED it. There was no WOW factor and cake was lacking flavor. I made some modifications to the icing, put in about 75% of sugar that is called for and added a pinch of cinnamon and salt. item not reviewed by moderator and published
Made this yummy bread for Thanksgiving last year and it was perfect. Big hit with the whole family. I followed the recipe exactly as is. item not reviewed by moderator and published
Amazing! Frosty is creamy and smooth and cake is moist and delicious. The kids love it too! item not reviewed by moderator and published
So yummy! My favorite cake of all time! I know it’s supposed to be seasonal, but I did make it once this summer! item not reviewed by moderator and published
Amazing!!! Cut the frosting in half and its perfect! Such a simple and quick recipe, and they didnt last long! 5 STARS! item not reviewed by moderator and published
Twice a year, our church has a blood drive for the American Red Cross. These pumpkin bars are requested for every blood drive and are definitely loved by our donors and volunteers. I usually add some ginger, cloves and freshly ground nutmeg to the recipe and bake them in a 15 x 10 pan for 30 minutes. A great recipe and so easy to do! item not reviewed by moderator and published
Absolutely amazing! Simple to make and delicious! Will definitely make again soon! item not reviewed by moderator and published
baked some for my sons school...it was a hit item not reviewed by moderator and published
Easy to make, everyone loved 'em! Cut the icing ingredients by half. item not reviewed by moderator and published
I don't consider this a bar, it's more like cake. But overall excellent taste for a pumpkin lover. item not reviewed by moderator and published
OMGOSH! These are so delish! I love that you gave enough ingredients for ample amount of icing too. I make these for our friends & they LOVE them too! Thank you Paula! item not reviewed by moderator and published
I need to tell you...these bars are amazing. My kids love them everytime i cook them and we share this recipe with family and friends outside the country and was a hit...Enjoy and thanks for a wonderful recipe.... item not reviewed by moderator and published
My sons love it! I made it in a 8x8 pan, replaced half of the oil with unsweetened applesauce, and didn't use the frosting. Perfect! Half it was gone within 10 minutes. item not reviewed by moderator and published
I don't think that I could count how many times I have make this recipe.This is so easy to make and it comes out the same everytime.I do not change a thing to this recipe as it is perfect in every way.Everytime I go to my dentist I have to bring the pumpkin bars to the girls and my dentist loves them too.Thanks Paula for another great recipe. item not reviewed by moderator and published
Quick, easy, and delicious. I may try changing up the spices and/or try with apple butter or peach butter as some suggested. Lots of options, but definitely great just as is! item not reviewed by moderator and published
I was looking for something to do with the other half of the can of pumpkin from pumpkin pies. This recipe turned out great! (I might be tempted in the future with doing the substituting the oil with apple sauce to lower the calories a bit. I didn't however have the cream cheese to do the frosting so I whipped some heavy whipping cream, a dash of maple flavoring, and a rounded tsp of brown sugar and made a topping. It was a success. item not reviewed by moderator and published
Easiest recipe. The most crowd pleasing dessert! I am asked for this recipe by numerous people every time I make it. Moist, delicious, great pumpkin flavor and not insanely sweet. Just right! I never do the cc frosting and it is never missed. item not reviewed by moderator and published
The recipe is great by itself but tastes a million times better if you replace the 15 ounces of pumpkin with 7 ounces of apple butter and 8 ounces of pumpkin. It will take a little longer to bake (instead of thirty more like fifty but it's worth the wait!!!!! item not reviewed by moderator and published
Easy and so moist and delish.. item not reviewed by moderator and published
This is such an easy recipe, but it produces such a moist, tasty treat. I baked this six times this week as Christmas presents for my adult piano students, and as an after-lesson treat for my young students. They were all delighted and found them irresistable! Thank you, Paula Deen! item not reviewed by moderator and published
This is the second time I made them. They were great the first time, but this time I was shy about 1/2 cup sugar so I used brown sugar for what I lacked. Also I watched Paulas video today where she is making the pumpkin bars and I noticed she mixed pumpkin with the sugar and cup of oil well before she adds the four eggs (also she does them one at a time. So next time I will remember pumpkin, sug, oil, then mixer. Then eggs one by one. Maybe it will be even better! item not reviewed by moderator and published
I make these alot. I make them for my children and I have taught my grandaughters to also make them. They are especially good when you use applesauce instead of oil. You don't even need the topping. People love this it's easy and fast. Thank you Paula Deen.. item not reviewed by moderator and published
I've made these a dozen times, in all kinds of different sizes: 9x13, muffin's, 8x8 and it doesn't matter. They are fabulous!!! item not reviewed by moderator and published
Amazing!!!!! Minor modifications. Swapped 1/2 of the oil for unsweetened apple sauce. Changed spices as follows: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp ground cloves. Flavor or of a pumpkin pie with a heck of a lot less work!!!! I made the bars only. Didn't even need a topping. item not reviewed by moderator and published
I made these on Thanksgiving for our family get together at my house. They came out soooo moist! Icing made them delicious. Super easy to make too. item not reviewed by moderator and published
Yum yum! I make it as a bunt cake with cream cheese or vanilla frosting. It needs to cook longer as a bunt (45 minutes or so. It's a hit everywhere I take it! item not reviewed by moderator and published
This is a very similar recipe to one my aunt passed onto me many years ago. Her recipe called for 1/2 tsp ginger, 1/2 cloves as well as the cinnamon. My aunt's recipe called for the use of a jelly roll pan, so the results are more "bar-like" because they're not as high as when baked in a 9"x13" pan. I have also add 1/2 cup of raisins when I had some in the cupboard. So, I highly recommend these bars. They are yummy and easy to make! item not reviewed by moderator and published
Made these, love these, and so did my family and coworkers. Yummy! item not reviewed by moderator and published
OMG These are so fabulous!But make sure you have alot of people because if you have any left you will eat them all! : item not reviewed by moderator and published
Fantastic...the best pumpkin dessert I had in a long time . So moist and the cream cheese icing was perfect...not too sweet. It got rave reviews at Thanksgiving. Thanks item not reviewed by moderator and published
totally awesome recipe took it too work and they gave me 2 thumbs up and a high 5 thank you item not reviewed by moderator and published
Out of this world!! No LEFTOVERS.....BOOO :( item not reviewed by moderator and published
Wow!!! I normally don't like pumpkin cakes but this one is EXCELLENT and FLAVORFUL!!! I made it with the cream cheese frosting and it was even more delicious!! It is moist and Not to pumpkin-y! Highly recommend!! I did bake it a few minutes less in My oven! 26 min. item not reviewed by moderator and published
Multiple people love love love this recipe that tried it. I used duck eggs (we have Khaki Campbell Ducks the duck eggs actually made this so fluffy & moist that it rose so high it went from bars to a cake. Will be making this again, this is a keeper recipe!! The Frosting was just as equally yummy! I also used 1/2 teaspoon fresh nutmeg this totally put this recipe into YUMMYVILLE! Thanks Paula for the recipe, from your fan..Paula ;- item not reviewed by moderator and published
Absolutely divine as is! Just got finished making it for the first time for Thanksgiving tomorrow and could not resist a taste! Will definitely continue making it at the holidays in the future. item not reviewed by moderator and published
I thought the taste and ease of making this recipe was great. I'm not sure I would call these "bars." They had the consistancy of sheet cake. The topping was exellent. Maybe the recipe might be called pumpkin squares. I cut them small so the recipe yielded about 40. Took them to a non-profit meeting for refreshment and they were inhaled. item not reviewed by moderator and published
This recipe is so good my family loves it and the frosting is sweet but not to sweet love it item not reviewed by moderator and published
Great!! They have become a family favorite. item not reviewed by moderator and published
missing spices bland should have added more- and not very sweet, haven't frosted yet I'm sure that will make good on the sweet end. real moist.. will do some substitutes next go around- banana instead of oil, or apple sauce as another reviewer wrote, bars like this could easily handle raisins, nuts or other crunchy bits being added. item not reviewed by moderator and published
Very nice and light. The recipe produced two dozen cupcakes which I baked at 325F for 30 minutes. I doubled the spices because I enjoy the extra kick and I took a hint from another reviewer and added a half a tsp of ginger to the frosting along with a few drops of cinnamon oil. I bet these will be even better tomorrow when the spices have had a chance to mellow. I also substituted 1/2 cup of apple sauce for half the oil. And I threw in some toasted walnuts because I could. item not reviewed by moderator and published
Moist, delicious and easy to make. item not reviewed by moderator and published
FABULOUS!!! Easy and delicious. I cut recipe in half, used 8x8 pan and cooked for 25 mins. in convection overn - worked great!!! definitely a keeper item not reviewed by moderator and published
I just wondeed if anyone else has used the pumpkin pie filling for the receipe. Thanks. item not reviewed by moderator and published
I love these bars, I make them for everything- most recently a hit at a halloween bakesale! BUT, since i have made them so many times..I prefer to use almost twice the amount of pumpkin, I had a bit of vanilla extract to the cake and pumpkin spice, also I use less confectioners sugar in the icing...they are delicious!! item not reviewed by moderator and published
Good recipe but will change to my taste. Made it cuz Paula is awesome & 5 stars to bad everyone rated it to their taste. How would a novice cook possibly find a "good start" when everyone changes the recipe? U shouldn't have to read 1,000 changes before u can make it! Sorry, pisses me off! item not reviewed by moderator and published
I can't begin to tell you what a hit these are! Moist and not too sweet, they are the star of the dessert table :. Thank you! item not reviewed by moderator and published
Easy and Yummy! item not reviewed by moderator and published
I love to make these in the fall time. They are really really easy. To make them gluten free I use 1 c. of brown rice flour and 1 c. of garbanzo bean flour, both of them Bob's Red Mill Brand. I also add 1/2 tsp. of xantham gum and 2 tablespoons of corn starch. I also substitute 2 tsp. of pumpkin pie spice instead of the cinnamon. I use only 1 cup of sugar and use 2/3 c. applesauce and 1/3 c. oil together. I skip the icing and put a brown sugar topping on it. That is 4 tablespoons of brown sugar, 1 tablespoon flour, 1/2 tablespoon cinnamon, 1/2 tsp nutmeg and ground ginger each with 2 tablespoons of cold cut up butter mixed with your hands and sprinkled on top before they go in the oven. I usually bake them for 35-40 minutes but that just might be my pan/oven. I love them and so do all my friends, who don't eat gluten free. Will make for a long time. item not reviewed by moderator and published
I cut the recipe in half and baked it in an 8x8" square pan. It took 35 minutes. I added pumpkin pie spice to batter and maple extract to frosting. Yum. item not reviewed by moderator and published
I was in need of a quick pumpkin recipe for a gathering at Church and found these online. WOW!!! I got so many compliments from this recipe!!! They are delicious, moist and quick! They are not dense like typical bars. As someone else noted below, they are more cake-like. I added chocolate chips and just sprinkled powdered sugar over the top to dress them up! Enjoy them! It's a great Fall treat! item not reviewed by moderator and published
Very very good though more of a "cake square" and not a bar. Enjoy this served slightly cold. Have made it numerous times and always a hughe hit. item not reviewed by moderator and published
Definitely more a cake. I baked it in a 15/10/1 sheet cake pan and used pumpkin pie spice instead of the cinnamon which gave it good flavor. Enjoyed it very much. item not reviewed by moderator and published
Amazing with a few minor tweaks. I lowered the baking temp to 325 as suggested and baked for 40 minutes so that it baked more evenly. I added a teaspoon of pumpkin pie spice and a dash of vanilla extract to the bars to pump up the pumpkin flavor. I thought the frosting was a little too in-your-face vanilla so I mellowed it out with a teaspoon of ground ginger. I loved the texture but it was so moist and delicate that it fell apart a bit when people tried to pick it up and eat it like a 'bar', so, I pulled out the forks and re-dubbed it 'cake'. Comments included the phrases 'insanely delicious' and 'from the angels'. item not reviewed by moderator and published
These are fantastic! I did tweak the recipe a bit, to make it slightly healthier. I used applesauce instead of oil (same amount, cut the butter from the frosting completely (tastes the SAME, and I added some extra cinnamon and put vanilla bean paste in both the bars and the frosting. It is an incredible recipe and comes out perfect every time! item not reviewed by moderator and published
I made this based on the 5 star rating, and endless reviews. Never made any pumpkin cake / pie from scratch, so for it being a great success the first go around is amazing. I love the texture, and how simple it is to make. People had reviews on how it was under cook in the middle, but mines came out perfect. I lowered the temperature from 350 to 325, baking it about 40 minutes. That way it'll have time to cook more, and not burn. Works like a charm. The cream cheese frosting is amazing also. One thing I would want to fix is the pumpkin flavor... I would of liked it being more pumpkin-y. Maybe I'll tweet a little next time. In all, great recipe. Moist & light. item not reviewed by moderator and published
This recipe is EXCELLENT! I have now made it twice: once as a sheet cake and the second time as mini cupcakes and regular cupcakes and I have to say, I prefer the sheet cake as it seemed to be a bit more moist. The cream cheese frosting is even better than another one that I have been using for years! Everyone has absolutely loved these! Thanks Paula : I will definitely continue to use this wonderful recipe and am looking forward to serving it at Thanksgiving! Chris in Virginia : item not reviewed by moderator and published
There are a lot of recipes just likes paula deen's out there. For example, taste of home has one and the only difference is and extra tsp of cinnamon. for those of you having trouble with it being gooey in the middle. The taste of home recipe bakes in a 10x15x1 pan for 25-30 min. Its a bonus because you can feed more with the same recipe!! item not reviewed by moderator and published
These were soooo great. I used the batter for cupcakes and they were amazing. I brought them into work and everyone said they were the best ever. Thank you Paula for your amazing recipe. item not reviewed by moderator and published
Amazing!!! My favorite pumpkin recipe BY FAR. Super moist and a quick & easy dessert. It's definitely more of a cake consistency but people rave about them every time I make them. If, for some reason, you don't think it's cooking all the way through I've found that putting foil on top so that it doesn't over brown works well. item not reviewed by moderator and published
The 30 minute timeframe is not long enough at all! After 30 minutes, it looked browned on the edges and done, so I took it out to cool overnight. In the morning, I found the cake had sunk and was more like pumpkin pie in the middle. I also thought it was strange that it only called for cinnamon, so I used 1 tsp cinnamon, 1/2 tsp ginger, and 1/2 tsp nutmeg. People said it tasted really good, despite the flaws in the baking. So if i ever make this again, I will know to bake it longer than it says. item not reviewed by moderator and published
the cake itself (because this really is more of a cake than "bars": not a bad start but with oly the cinnamon as flavoring I think it could have more spice in it. Next time I make this I will take the suggestiion of some previous posters and use pumpkin pie spice instead. And as a few posters noted here and there....it needs longer to cook than posted or it comes out soggy in the middle. Luckily I did test it first before pulling it out. Since the cake was a bit bland: the frosting was a bit "plain vanilla" for me. It was good vanilla...but since I thought the cake needed more spice and there wasn't anything I could do about the cake at that point...so plain vanilla wasn't enough. And I COULD jazz up the frosting at the end....so I doubled the vanilla, added 1/8 tsp each of cinnamon, nutmeg, ginger and allspice. My daughter LOVED it and was scooping frosting by the spoonful out of the bowl. item not reviewed by moderator and published
The timer just went off, and I quickly remembered why I made this recipie ONLY ONCE before. This DOES NOT cook through! I now remember having to keep putting the timer on longer the last time I made it -- only to have the edges burn and the inside still raw. I'm glad my husband picked up an extra dessert for tonight. I was going to bring these pumpkin bars to our friends' house tonight....guess now I'm not! item not reviewed by moderator and published
You can use the same amount. 16 oz is 2 cups. item not reviewed by moderator and published
Yes. It's the same thing. item not reviewed by moderator and published
*that long item not reviewed by moderator and published
Can I ask how many cupcakes this recipe made? item not reviewed by moderator and published
I also lived at sea level (West Coast) and moved to a high altitude. I have found this: for cookies, bars, & cakes add about 1/4-1/2 extra flour to your recipe. You may have to try varying amounts to get it just right. Enjoy!! item not reviewed by moderator and published
I live at 6700ft and found that the following changes work: Decrease leavenings by 1/2, use extra large eggs instead of large (2 oz. each instead of 1.75 oz), and increase the flour weight by ~10%. The oven temperature needs to be increased by 25 degF, as well. I weigh all of my ingredients (including eggs) it really helps with getting accurate and reproducible results, and its faster. Hope it helps. item not reviewed by moderator and published
My rule is to cut the sugar a bit in everything baked, add a tablespoon of flour for each cup called for, and always an extra splash of water to the batter. Best trick though, is to lower the baking temp and extend the time baked. I usually go about 25° lower on the temp and the time varies from treat to treat. I thought I was going to kill someone until I figured out how to make brownies here in the purple mountain majesty. item not reviewed by moderator and published
That happened to mine, too, when I made it for a family gathering. so I scooped out and threw away the soggy middle and iced the rest of it. The "cake" was now shaped into the letter "O" which worked out great because I live in Ohio and my nephew goes to Ohio State. Everyone LOVED the flavor of "The Ohio State Cake!" Turns out I used the wrong sized pan. the recipe says use a 10' x 13' pan. I used a 9 1/2' x 13' pan. I've since made the recipe a dozen times as pumpkin cupcakes. Delicious!!! item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond