Comments on: Pumpkin Bars

By: Sam

Sam — Mon, 18 Sep 2023 01:42:27 +0000

You’re welcome! I’m glad it turned out! 🙂

By: jim hynes

jim hynes — Sun, 17 Sep 2023 15:01:29 +0000

In reply to Sam.

I did as you suggested and added 1/4 tsp at a time. Added 1/2 tsp. total and it had a nice “boost” to the Pumpkin spice flavor. It was for my wife’s bunko group and was, as usual with your recipes, well recieved.

Thanks very much.

By: Sam

Sam — Fri, 15 Sep 2023 13:53:41 +0000

In reply to jim hynes.

I think that sounds delicious! I’d add a bit at a time and taste-test til it’s to your liking. Enjoy, Jim! 🙂

By: jim hynes

jim hynes — Thu, 14 Sep 2023 14:17:19 +0000

Hi Sam/Emily

I am thinking of adding a little of the pumpkin spice to the frosting. I just wanted to increase the pumpkin spice flavor a bit more. What do you think?

By: Sam

Sam — Tue, 30 Nov 2021 15:21:52 +0000

In reply to Christine.

Hi Christine! You could do that, but this has more a cake consistency than a cookie consistency. You could bake my pumpkin chocolate chip cookies in a pan instead. 🙂

By: Christine

Christine — Sun, 28 Nov 2021 02:03:36 +0000

Can you add chocolate chips and skip the frosting. Will this make them pumpkin chocolate chip cookie bars?

By: Sam

Sam — Fri, 26 Nov 2021 17:56:58 +0000

In reply to Paige Larson.

🤣 Eating the whole thing yourself is the best compliment you can give. 🙂

By: Paige Larson

Paige Larson — Fri, 26 Nov 2021 08:16:28 +0000

I made these before Halloween because I was craving some pumpkin flavors…I ended up eating most of these by myself. I liked that I could eat it like a cake but also with my hands if I needed to. 🙂

By: Sam

Sam — Tue, 16 Nov 2021 15:49:26 +0000

In reply to Debra C Franklin.

Hi Debra! Personally I would be comfortable letting them sit out for that amount of time. Adding more sugar to the frosting would make it sweeter but would help preserve the cream cheese in the icing even more if you are still worried, or you could always try one of my other frosting recipes. I hope that helps!

By: Debra C Franklin

Debra C Franklin — Tue, 16 Nov 2021 14:35:18 +0000

I love all things pumpkin and these look wonderful!! I would like to take them to my family’s Thanksgiving meal, but I have to drive about 2 hours. Are these okay sitting out a while since they have cream cheese in them or should I use a different frosting? Thanks so much.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 07 Oct 2021 14:30:16 +0000

In reply to Amanda.

Hi Amanda! Halving the recipe should work for that pan size, although we aren’t sure on what the new bake time will be. Keep an eye on it and let us know how it turns out for you!

By: Amanda

Amanda — Thu, 07 Oct 2021 14:22:56 +0000

In reply to Sugar Spun Run.

What about a 9×9 baking pan (glass) how would you adjust the recipe?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 04 Oct 2021 15:50:18 +0000

In reply to Cheryl.

Thanks for letting us know how you liked them, Cheryl! We love hearing that you enjoy the videos too–we’ll keep ’em coming!

Enjoy! ❤️

By: Cheryl

Cheryl — Thu, 30 Sep 2021 23:05:19 +0000

Just made these and quite tasty. Made your pumpkin spice first, just a little light on the measuring because we like milder flavors The bars went together quickly and used a vanilla buttercream frosting since cream cheese is not our cup of tea. Passed them around to neighbors so we two seniors wouldn’t be eating them for a week!
I enjoy your videos even tho’ I’ve been baking for 50+ years. As a senior I find the recipe easier to put together when I’ve watched you first!

By: Michelle Fasser

Michelle Fasser — Mon, 16 Nov 2020 19:23:58 +0000

I made these yesterday. I used fresh pumpkin, drained through cheese cloth overnight and fresh ginger. I thought the texture of the bar was great. I didn’t get a huge pumpkin flavor and I would probable add a little more pumpkin spice next time.

I made the frosting with 1 1/2 cups of powdered sugar and found it to be overly sweet. I ended up adding more cream cheese and stayed with the reduced sugar and it tasted great.

By: Sugar Spun Run

Sugar Spun Run — Sun, 15 Nov 2020 16:32:22 +0000

In reply to Melissa.

I am so happy to hear that you enjoyed them, Melissa! Unfortunately, I am not familiar with baing gluten-free. Others have used the gluten-free flour (1:1) with success in several of my other recipes, hopefully, you have the same luck with this one. If you try it, I’d love to know how it turns out for you. 🙂

By: Melissa

Melissa — Sun, 15 Nov 2020 03:06:50 +0000

So amazing! I used arrowroot powder instead of cornstarch, but I made no other changes and they came out exactly how you described them. Our family of 4 ate them in one day!
I plan to make these for Thanksgiving dinner, but need to adapt it for a gluten-free eater. Any suggestions on how to make it gluten-free?
Also, I’d like to try adding chocolate chips and will let you know how those turn out.

By: Sam

Sam — Sat, 17 Oct 2020 15:43:10 +0000

In reply to Jenna.

Hi Jenna! I always buy the stuff from the store. Making your own takes a little while and you need to make sure to do it properly. 🙂

By: Jenna

Jenna — Fri, 16 Oct 2020 20:41:14 +0000

Do you make your own pumpking puree? Or should we buy it canned for this recipe?

By: Sam

Sam — Sat, 03 Nov 2018 17:48:34 +0000

In reply to Margie.

Hi Margie! I am so glad you enjoyed them! 😊

By: Margie

Margie — Sat, 03 Nov 2018 00:11:08 +0000

I made the pumpkin bars today and yum, yum, yummy!!!! Thanks again for a great recipe!!!

By: Esther

Esther — Mon, 29 Oct 2018 23:45:30 +0000

In reply to Sam.

Yay! Thanks for the suggestion. Can’t wait to try!

By: Sam

Sam — Mon, 29 Oct 2018 23:43:29 +0000

In reply to Esther.

A buttercream will be sweeter but it probably wouldn’t be bad with these bars and you don’t need to put a ton on. I think I’d recommend the vanilla buttercream frosting that I used for my Sugar Cookie Bars (they’re also made in a 13×9 pan so the amount would be correct), here is the recipe:

3/4 cup unsalted butter, softened to room temperature 170g
1 1/2 cups powdered sugar 200g
1/2 teaspoon vanilla extract
1/4 teaspoon salt
colored sprinkles for decorating (optional)

Place butter in a large bowl and beat with an electric mixer until cream.
Gradually add sugar until completely combined.
Stir in vanilla extract and salt, stir until well-combined.
Spread over completely cooled pumpkin bars. Enjoy!

By: Esther

Esther — Mon, 29 Oct 2018 22:06:46 +0000

Can an alternative to cream cheese frosting be used? My family doesn’t like cream cheese with their desserts, but would a buttercream be too sweet? What would you recommend?