About this recipe: This is a deliciously moist pumpkin cake, which can be cut into bars and enjoyed anytime. You can ice these bars as you wish or enjoy them with a dusting of icing sugar.
Very moist and flavorful. I substituted applesauce for the vegetable oil to lessen fat and calories. - 16 Dec 2006 (Review from Allrecipes US | Canada)
Loved it! Made a few modifications: used fresh pumpkin, cut the sugar in half, and used whole wheat flour. Turned out more like cake than bars, but great flavor and moist! - 17 Apr 2008 (Review from Allrecipes US | Canada)
This is a wonderful recipe to "whip up" at the last minute. They are very moist, but not too crumbly, and taste great served with whip cream! However, they are best the first day after they are made, so I don't recommend making them too far in advance. Also, I added a dash (aprox 1/2 tsp) of Pumpkin Pie Spice to the batter for a little extra kick. - 21 Nov 2001 (Review from Allrecipes US | Canada)