This moist and tender pumpkin cake is topped with a rich, cream cheese frosting and then cut into squares. You can also use this recipe to make cupcakes or muffins, simply adjust the baking time accordingly.
For a similar flavour, use mixed spice in place of the allspice, nutmeg and ginger.
this recipe is similar to one I got out of a better homes and garden cook book except the seasoning. there should only be 2 tsp of baking soda and powder. Not tbsp. I also cheated and used a can of cream cheese frosting and It was great. The spices really added something to this receipe. - 02 Jan 2006 (Review from Allrecipes US | Canada)
I love these bars. I decided to use 1 c. white sugar and 1 c. brown sugar instead of the 2 c. white sugar in the recipe. It turned out great. I like the depth of flavor the brown sugar added to it. Thank you Amy. - 30 Nov 2006 (Review from Allrecipes US | Canada)
This recipe is tasty, and my 5 year old liked to help with the mixing. But it has a slightly chemical-like taste. I think it is from the large amounts of baking powder and baking soda the recipe calls for. I am going to try to use less next time and see how they turn out. Also, the bars are really very much more like cake. They were hard to pick up and eat with your hands when cut in squares. The frosting is really yummy too, but needed more milk. Overall, I would make them again with a few adjustments. Everyone in my family liked them. - 05 Sep 2000 (Review from Allrecipes US | Canada)