This is a deliciously moist pumpkin cake. Top with a cream cheese frosting, then slice into bars. Pop these into packed lunches or enjoy for dessert, afternoon tea or elevenses. You can also use this recipe for cupcakes or muffins, simply adjust the baking time accordingly.
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. - 10 Dec 2005 (Review from Allrecipes US | Canada)
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. - 22 Dec 2006 (Review from Allrecipes US | Canada)
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 - 07 Nov 2000 (Review from Allrecipes US | Canada)