About this recipe: These treats are moist, tender and delicious. A lightly spiced pumpkin cake batter is baked, then topped with a cream cheese frosting. Serve for dessert, afternoon tea, elevenses or pop into packed lunches.
Use a jelly roll pan and bake at same temp/same time for a more "bar" like result. Still very moist and chewy this way. To make this a "finger food", cut into 2x2 squares to serve. I only had 2 eggs on hand and it didn't alter the recipe. - 06 Feb 2005 (Review from Allrecipes US | Canada)
The most moist cake I have ever baked. Everyone loves it. Frost the cake and then cut in to bars. Too moist and soft to frost after you cut. - 22 Dec 2004 (Review from Allrecipes US | Canada)
This is a good recipe, but like other reviewers suggest, it is a cake, not a bar. The cooking time is incorrect also, it takes much longer than the time stated. I cooked mine for about 55 minutes and it turned out to be a really light fluffy cake. Also in addition to the 2 tsp cinnamon I added about 1/4 tsp cloves, some nutmeg, allspice, and ginger. The taste was great. Overall, we enjoyed it, it is tasty, just not a bar. - 14 Oct 2006 (Review from Allrecipes US | Canada)