12 Reviews
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terrilw on 9.29.2016
While these are very good, they are just like most other pumpkin bars. I hoped they be more brownie-like which would make them unique.
That Lady on 8.16.2015
I just baked these pumpkies this morning and they were so good. The only thing that I regret is not making a double batch. So good.
Kris Wilson on 10.15.2014
I made these substituting the wheat flour with gluten free flour. I also used brown sugar instead of white and added a little extra ginger with a half tsp vanilla. It was fabulous! The family devoured it…. I never mentioned it was gluten free. This is a keeper recipe!
Cookingfor3 on 10.21.2013
Just in case anyone needed more confirmation on the tastiness of this dish, I am adding another 5 star review. I made these for some friends and we devoured them in one sitting. Just made a double batch today and baked it in an 8×11 and extended the bake time by about 5 minutes. I didn’t do any topping and think they are sublime on their own. Perfect dessert for fall!
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beckyann on 12.29.2011
I fixed these the other day, and although my kids and I really liked them, I don’t think they were quite like brownies. To me, they seemed more like a thin cake. One of the classic characteristics of brownies is that flakiness on top. I don’t know if I did something wrong, but mine were pretty soft (more like the way an unfrosted cake would get on top), almost sticky on top, especially after sitting. The taste was very good though, and we all liked them a lot!