Has anyone adapted this to a less-sugar, fewer egg, less-oil version of this? It's truly outstanding as is, but I'd love to adapt it to something, well, healthier but just as good. Thanks to Emily 10-6-11; I will try your adaptations..., but still I'd like to cut more sugar. Made this as a birthday treat for a pumpkin-addict at work. I changed it to use 1t cinnamon & 1 1/2t pumpkin pie spice; and I too used 1c white sugar + 2/3 c brown sugar - Yum! Also reserved a Tbsp of pumpkin to put in the icing. I'm not a frequent baker, but people said I outdid myself! And, too much sugar or not, the Icing is beyond spectacular and I made double so people could add more as they liked & they certainly did! Thanks for the great recipe.

By Margie S. on March 03, 2012

We love this recipe!!! I get so many compliments when I bring it into work or to family gatherings. To make a thinner bar I pour into (2) 9x13 dishes like Paula had mentioned doing on another site and it works perfectly~just decrease the baking time a little. Thanks for a great recipe!

By Kim on February 11, 2012

Wonderful "cake" ( not so much a traditional bar but if you want that, take out an egg and half the baking soda and powder). Recipe is simple and well done. Just sat down and ate some with family and it was a hit! A few changes I made, however but first, some advice....be sure to really mix in baking soda and baking powder with other dry ingredients. I realize the recipe mentions to mix dry ingredients but it is essential and worth mentioning with the amount being used to mix it well prior to adding to wet. So, now on to my customization..... Instead of 1 Cup Oil: Use 1/4 cup oil, 1/4 cup butter, 1/4 cup applesauce, 1/4 cup heavy cream. Wow, it was moist and wonderful. Also, changed to 1 cup white sugar and 2/3 cup packed light brown sugar (very rich and nice change). Used 2 full eggs and 2 egg whites. Added pumpkin pie spice and a pinch of nutmeg. Only change to frosting was to sift 3 cups powdered sugar to thicken it up a bit and placed in refrigerator for 30 minutes (really, do that before frosting bars!). Other than that, be sure to have a glass of cold water or milk handy as it is a rich, wonderful experience. Enjoy and let me know if my changes worked out for you!!

By Neil G on December 06, 2011

i just wanted to say thank you for your recipe iam not good at making things but your pumpkin bars was a hit my kids really loved them and it was so easy to make again thank and may god bless

By glenda on November 27, 2011

These bars are my new favorite dessert for Thanksgiving. Cake was moist and frosting wasn't overly sweet. Perfect!

By cvstamper on November 26, 2011

I was disappointed in these. I was excited to make them for my family and friends and it just wasn't that tasty. I also thought they would not be like a cake more like thin bar. It is a cake basicly with cream cheese frosting.

By Barbara on November 24, 2011

it would be nice to have the nutritional value on these desserts I am on weight watchers and would enjoy making some of them but would like to know where they fit in my points systeam.

By Anonymous on November 24, 2011

I love you and your show. You make me hungry everytime I watch it. I am going to attempt to make the pumpkin bars this holiday season. I will let you know how my family liked them. Keep on doing what you do. You are blessed!

By Ellen Hayes on November 17, 2011

Love your show, watch everyday...Keep up the great work...

By Rene Pulk on November 17, 2011

Do these bars need to be refrigerated??? TIA!

By Bon on November 16, 2011

Made them for a benefit last night and they were wonderful!!

By Kadie Winesburgh on November 05, 2011

Delicious! My husband and I LOVE this recipe!

By Tina on October 20, 2011

Absolutely LOVE this recipe. Great hit for fall get togethers!!!

By Linda on October 19, 2011

Delicious, made these last night. I will be making these again for the holidays, tweaking the recipe a tad. Sugar less, maybe adding some allspice,plain whipped cream frosting. Loved it. :>)

By Erica Nowak on October 19, 2011

I can't imagine altering any of Paula's Recipe's, haven't found one I didn't like yet. Yum Yum I will be baking these pumpkin bars for Thanksgiving in a 9 X 13" Pan, I am guessing that may give me 42 bars instead of 48? Does anyone make a 13X10" baking pan or can you tell me where you purchase one? I did find an Italian Lasagna Stoneware that was 13 X 10 but don't want to pay $50 Thank You & We Love You Paula!!

By Anonymous on October 18, 2011

Everything I see looks good, but I am still looking for that pumpkin bar reciepe you had about 2 years ago and could have sworn I saved it, now cannot find it. It had rasins in it too with the option of nuts and a creme cheese icing. now that thing was plum delicious. wanted it for Hallowen and Thanksgiving, If you come across it please send it to me thru my email listed above. again thank you and my one desire is to go to Savannah and to the resturant. Hope before i leave this earth I can. getting up in age but not quite that high but lots if problems and it would be magic to see it there. Love always and good luck, Lena Arrington

By Lena Arrington on October 18, 2011

At a recent church supper, a friend brought a pumpking dessert in a 9"X13" pan. (or maybe 11"X 13" - is there such a size?) Toasted nuts (pecans?) were on the top, and she had a dish of Cool Whip laced with cinnamon. She said it was a "Paula Deen" recipe. Does any of this recipe sound familiar? I would REALLY like to have a copy! Thanks, Joyce Sinyard sinyard@mchsi.com

By Joyce Sinyard on October 17, 2011

I did a lot of substituting and scaling back with this recipe to make it a little healthier, and they turned out great. Here's what I did: -Cut back sugar to 1 1/3 cups -Substituted 3/4 cup of applesauce + 1/4 cup oil for the whole cup of oil -Used 1 cup whole wheat flour and 1 cup white flour -Halved the icing recipe (and used fat-free cream cheese) and piped it decoratively on instead of spreading it on. Actually, I think any more frosting would have totally overpowered the pumpkin. I just had a finished one, and it's delicious! I'll be sharing them with our tailgate this Saturday, and I'll be happy knowing I made them a little healthier for everyone.

By Emily on October 06, 2011

I have never tasted such a moist, delicious, simple cake (and I say CAKE because it is CAKE - I would only call these 'bars' if they are cut rectangularly) . I must also confess that upon that first bite, straight out of the oven, I forgot all about the cream cheese frosting for the cake was, in its simple form, PERFECT. For all attempting this recipe, forgo the frosting because the cake is moist, sweet and delicious just by itself.

By Lola on August 03, 2011

By ckkelley on March 08, 2011