Pumpkin Bars

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Easy and Yummy!

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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.

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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.

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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!

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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.

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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.

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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'.

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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!

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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.

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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 :