my is Teresa Turner i realy enjoy your recipes,my husband is going to buye me some Paula Deen cook ware ia so happy is can't wait, he will make me very happy, I got to go have a good day.

By teresa turner on November 19, 2012

Am I doing something wrong? I bake them for 30 minutes and the middle is completely mushy.

By Christina on October 31, 2012

I have made this receipe several times as cupcakes and received rave reviews. Made them last month and handed them to the maintenance department where I work. They were a big hit, better than Dunkin Donuts! I am impaired and can't do things repetively. So I cheat on the icing and use the canned Duncan Hines cream cheese icing. Fabulous!

By Anonymous on October 19, 2012

I have made these bars twice in the last week. They have turned out just great! I used an airbake pan and they baked up very nice. Did not mix dry at beginning - just sprinkled small dry ingredients after dumping flour into wet. Again, no issues. I did modify by adding my own spices - 1 tsp each of ginger, allspice, clove, 1/2 tsp of nutmeg and 3 tsp of Penzey Vet. Cinnamon. Also added 2 tsp of PVC to the frosting. Out of this world!

By Charlene on October 11, 2012

It would be better with pumpkin pie spice instead of the cinnamon.

By Heidi on September 25, 2012

Just made them today thought the pumpkin bars tasted great!! Dont like cream cheese frosting,would have liked a buttercream icing instead. I would make them again. My family enjoyed them as well.

By cball on September 23, 2012

love your show and your recipes keep up the good job and your sons too.

By lind on June 05, 2012

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