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“My family loves the warm pumpkin fragrance that wafts through our kitchen on cool, fall afternoons when I make these bars,” writes Karla Johnson from E. Helena, Montana. Jack-o-lantern faces only add to the festive, fall flavor!
Originally published as Halloween Pumpkin Bars in Simple & Delicious September/October 2007, p14
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Reviewed on Oct. 11, 2010 by bikrdog
A great tasty treat.
Reviewed on Nov. 08, 2009 by constans
I've had many requests to make this desert over and over again. First, for my daughter's Halloween party, then again for a Holiday party (without the Jack-o-lantern faces).
Reviewed on Oct. 25, 2009 by ktsosa
Delicious!! These were very moist, I made the cake the day before, wrapped it in cling wrap and left it overnight, then frosted it the day of my party. It was an instant hit! Helpful hints: I added about 1/2 tsp of pumpkin pie spice to the batter, since the pumpkin pie filling is only mildly spiced. Also, after frosting the cake, place it in the refrigerator (or freezer) until the frosting is slightly hardened, this will keep the frosting firm around the edges when cutting the bars.
Reviewed on Oct. 23, 2009 by sugarrose100111
This is so good. I made it for harvest, did not make the faces but did frost with cream cheese frosting I already had made in the frig. Everyone loved it.
Reviewed on Oct. 23, 2009 by ab94chiefs
I used a tube of black frosting rather than the melted chocolate to save time. The faces were sooo cute.
I used a tube of black frosting rather that the melted chocolate to save time. The faces were sooo cute.
Reviewed on Oct. 22, 2009 by nancye49
My daughter who rarely cooks has made these several times since we got the recipe. As I work I am luckey there are any left. I did not have the smaller pan so used the larger one I did have and it worked really well. I have baked long enough that when I saw how much the recipe made that my small pan would not work the one we did use was not that much bigger. The second time she made them I made a Philly Cream Cheese Frosting instead of the canned and it was wonderful. This is most defently making it my sister's table for Thanskgiving. Nancy
Reviewed on Oct. 15, 2009 by mrsmasterguns
VERY IMPORTANT...USE A LARGER PAN!! I didn't notice the August review in time and this went all over my over. What a mess. I am sure they are delightful and they are fun, but no way does this recipe work in a 15 x 10!!!
Reviewed on Oct. 15, 2009 by murphyr
The recipe I usually make is just like this, only it calls for 2 cups (which is a regular size can) of pumpkin, and in addition, add 2 teaspoons of cinnamon. This makes an excellent bar, that is always gobbled up. I do, indeed use a larger sheet cake pan than this one mentions.The can of prepared pie filling does not have sugar in it.Hope this helps.
The recipe I usually make is just like this, only it calls for 2 cups (which is a regular size can) of pumpkin, and in addition, add 2 teaspoons of cinnamon. This makes an excellent bar, that is always gobbled up. I do, indeed use a larger sheet cake pan than this one mentions.
The can of prepared pie filling does not have sugar in it.
Hope this helps.
Reviewed on Oct. 14, 2009 by ambersmom
Elisa, Thanks for your reply. I will do as you say. Ambersmom
Elisa,
Thanks for your reply. I will do as you say.
Ambersmom
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