I made these for a church function once and they turned out to be a big hit. There was barely a crumb left on the platter after everyone dug in. I love this dessert because it tastes light, smooth, and nutty. —Kim Chambers, Laurelton, New York
I based this recipe on one my grandmother used to make—so sweet memories are baked into every bar. When making the frosting, carefully watch the butter and remove it from the heat as soon as it starts to brown. Do not use margarine.—Mary Wilhelm, Sparta, Wisconsin
With tangy dried cranberries tucked inside and a creamy brown butter frosting, these mildly spiced pumpkin bars are doubly delightful. It's a good thing the recipe makes lots, because once you taste one, you won't be able to resist going back for more!
-Barbara Nowakowski, Mesa, Arizona
These tender, tasty cakelike bars are a welcome treat! A store-bought mix speeds assembly, and the from-scratch cream cheese frosting is heavenly. Best of all, they easily feed a bunch. —Esther Thys, Belle Plaine, Iowa
This is an easy alternative to pumpkin pie. It's particularly quick when you need a special dessert. It doesn't require baking, which frees up the oven for the rest of your meal.—Tina Lust, Nevada, Ohio
It took me a long time to develop this quick-and-easy recipe, but I’m so happy with how it turned out. These bars have it all—sugar and spice and a light,
creamy-rich pumpkin layer that’s especially nice! —Erin Andrews, Edgewater, Florida