by lynnda on 11/19/2009 05:54 PM

Ive not been getting my emails from Mixing Bowl for the last three days, so I missed this one. I'm putting this in my to try file for sure. Thanks, love.

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  by SherriL on 11/19/2009 03:20 PM

I added this recipe a while back but today I made mini cupcakes out of this recipe for the 1st time and they turned out wonderfully.  I kept the temp at 350 degrees and they baked for about 10 min. in my oven but I started checking with a toothpick in the center at about 8 min.  I made the bar recipe for my son's class and they all raved over them, this time I signed up for mini cupcakes so I used this recipe, great!!!

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  by REBlue on 11/13/2009 12:12 PM

Thanks everybody for your input on this great recipe. Just love it. I'm going out to try and find the right size pan. I know this was my problem.  They were

still delicious though!  This is a keeper in my book.

Click here to add these cool Smileys to your emails for FREE!

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  by SherriL on 11/12/2009 06:32 AM

REBlue:  I listed the two size pans in the recipe, I always use an 11x15-inch bar pan but I have also made these in the 13x9 and they are still great, just a little thicker.  Yes, the can of pumpkin is 15 oz.  These are extremely moist bars which perhaps may seem cake like instead of bar like.  I am sure you will WOW your neighbors with this recipe.   I have always followed the recipe exactly and always get rave reviews.  I just made these for my son's school function and the teachers raved over these for days and had to have the recipe.  I even had kids run out and hug me and tell me how delicious they were.  I have always gotten rave reviews when I serve these.  I do hope you enjoy!!

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  by REBlue on 11/11/2009 10:13 PM

I made these yesterday. The only thing I think I did wrong was in using the wrong size pan. Didn't have a pan the size the recipe called for so used a

smaller size. Although they tasted delicious it turned out more like a cake not

a bar. I was so disappointed as I wanted to give some as gifts to my neighbors. Oh well, I'll make another batch and see how they turn out. I think

I'll add more cinnamon and pumpkin pie spice as they didn't have a lot of

pumpkin flavor. The recipe called for 1 (16 oz.) can of pumpkin and all I could

find war 15 oz. can. For any of you that have made these would you be so

kind as to tell me what size baking pan you used?  I want to make sure I do

it right next time. Thanks so much!

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  by Jerseycookie on 11/11/2009 01:13 PM

I have this recipe, was just going to dig it out for Thanksgiving.  Everyone goes crazy for it whenever I make it. 

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  by bakerat61 on 11/11/2009 01:10 PM

I already have this recipe.  I love it!

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  by lovebug3smom on 11/10/2009 02:20 PM

Made these for my kids, EVERYONE, loved them..so moist and delish..thanks for sharing!!!

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  by SJPAPMOM on 11/10/2009 12:47 PM

ps.  i also use splenda for half the sugar.

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  by SJPAPMOM on 11/10/2009 12:45 PM

i make a heart healthy version of this.  use applesauce for half the oil and half cup eggbeaters for half the eggs.  i use fat free ricotta for half the butter and half the cream cheese.  its still delicious!!

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