Comments on: The Best Pumpkin Bars I’ve Ever Had

By: Mary Ann

Mary Ann — Mon, 14 Oct 2024 01:25:21 +0000

These are really good. Moist and flavorful. Made for my grandchildren’s birthday party and everyone raved. Tried to lighten up with the 1/2 cup oil and 1/2 cup applesauce option. Cake lighter than I expected with so much wet ingredients. Will definitely make again. Icing excellent.

By: Barb

Barb — Thu, 10 Oct 2024 20:15:30 +0000

These are so delicious! Cake is for dessert, but bars are an anytime treat. The spices make this a genuine Fall feeling of coziness. The cream cheese frosting adds sweetness and the sprinkles are a whimsy! Perfect for any Fall or Holiday event. Or just because it’s a Monday!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 07 Oct 2024 13:57:46 +0000

In reply to Marla. Hi Marla, we haven't tested this recipe in that size pan. It may be best to make multiple batches in the pan size used here, so that the bars are guaranteed to have best taste and texture. This cake pan sizes and conversions guide may also be helpful.

By: Marla

Marla — Sun, 06 Oct 2024 17:09:23 +0000

This recipe is amazing, made it yesterday and everyone loved it. I am wanting to make it for a large crowd, over 100 people, and want to bake it in a 12×21’ pan. Can you give me suggestions on how to do that?

By: L. Schmidt

L. Schmidt — Sat, 05 Oct 2024 02:41:46 +0000

These pumpkin bars are delicious! I followed the recipe with one slight change. I used avocado oil vs. vegetable oil. Lined my pan with parchment, baked for 30 minutes, cooled and they were perfect. Moist and tender. The cream cheese frosting was perfect and ample for the 10×15 pan. After removing them from pan, I cut them in half, making them easier to work with. After frosting I placed in fridge for 30 minutes, per recipe tip and they cut neatly. Making again tomorrow, freezing and will frost before serving. Great recipe!!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 02 Oct 2024 15:29:48 +0000

In reply to Lily. Hi Lily, a 10×15-inch baking pan is key to the texture of these bars. Anything smaller creates thick pumpkin bars, which taste almost identical to pumpkin cake. A pan larger than a 10×15-inch pan will give you thin and flimsy bars.

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 02 Oct 2024 15:28:18 +0000

In reply to Lily. Hi Lily, you could use melted coconut oil in place of the vegetable oil.

By: Lily

Lily — Wed, 02 Oct 2024 15:23:07 +0000

can i make this in a half sheet pan? and how would that effect the recipe?