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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 131.6
  • Total Fat: 1.7 g
  • Cholesterol: 15.9 mg
  • Sodium: 177.5 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.8 g

View full nutritional breakdown of Carrot Pumpkin Bars calories by ingredient
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Carrot Pumpkin Bars

Submitted by: ANDREWMOM
Carrot Pumpkin Bars

Introduction

Great for the fall holidays or just for a snack! Great for the fall holidays or just for a snack!
Number of Servings: 24

Ingredients

    Filling:
    2 cups flour
    1 1/4 teaspoon pumpkin pie spice
    2 teaspoon baking powder
    1 teaspoon baking soda
    1 cup sugar
    1/3 cup light butter/margerine, softened
    1/2 cup brown sugar
    2 eggs
    2 large egg whites
    1 can (15 oz.) pumpkin pie filling
    1 cup carrot, finely shredded

    Cream cheese topping:
    4 oz light cream cheese, softened
    1/4 cup sugar
    1 tablespoon skim milk

Directions

Pre-heat oven to 350. Grease 15 x 10 jellyroll pan.

Prepare Filling:
In small bowl: combine flour, pumpkin spice, baking powder & baking soda.

In larger bowl: Beat sugar, butter and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie mix and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.

Prepare Cream Cheese topping:
Mix together cream cheese, sugar and milk until thoroughly blended.

Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.

Bake for 25-30 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.

Makes 24 squares.








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Member Ratings For This Recipe


  • Incredible!
    198 of 198 people found this review helpful
    I made this the first time following the recipe exactly, it was great but the second time I made it, I omitted the the cream cheese topping, used 3 eggs instead of the 2 eggs and 2 egg whites and decreased the sugar to 3/4 cup and it was still tasty and lower cal!! My kids enjoyed it too. - 12/19/08

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  • Incredible!
    155 of 156 people found this review helpful
    I made this without the cream cheese (didn't have any). I used half whole wheat flour, substituted 9 tbsp flax meal for 3 tbsp of the butter, and cut the white sugar to 1/2 cup. This came out really moist and delicious! - 12/2/08

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  • Very Good
    108 of 113 people found this review helpful
    These bars are super! Second time making them I cut out regular sugar and used Splenda, and Splenda Brown Sugar Blend. For our tastes, it was just right. Have you tried it with a dollop of Cool Whip Free on top? YUM! This recipe also freezes well. Hubby requests these a lot! Thanks for sharing! - 2/13/08

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  • Very Good
    90 of 96 people found this review helpful
    Made this using drained crushed pineapple in place of carrots, decreased the sugar, increased the spices esp cinnamon, and subbed whole wheat flour for half. Drizzled with pineapple juice and powedered sugar mix instead of topping. Mine was healthier and fewer calories; got to have a bigger piece! - 7/11/09

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  • Incredible!
    66 of 66 people found this review helpful
    Also makes great muffins! I didn't have the right size pan, so I put about 2/3 mix in a cake pan and the rest in a mini muffin pan. Only thing is, don't use the papers in the tin, just spray or grease it, the stuff really stuck to the paper. The bars were a big hit at Thanksgiving dinner! - 11/28/08

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  • Very Good
    52 of 52 people found this review helpful
    Very tasty! I made one small change; I used lemon juice for the icing instead of milk. Tastes fantastic and so far everybdoy who tried them was full of praise. also: the recipe is pretty simple and quick to make. - 12/16/08

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  • Incredible!
    46 of 46 people found this review helpful
    A great tip for cutting any bar type dessert is to use a plastic knife. The moist cake does not stick to it. I have been doing this since I found the tip on an old brownie recipe. - 9/4/10

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  • Incredible!
    32 of 34 people found this review helpful
    I made these last night with no substitutions and they are SOOO good! They are moist and flavorful and I will definitely be making another batch to take to work. - 11/22/07

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  • Incredible!
    30 of 30 people found this review helpful
    These were awesome! I used my own, home grown, frozen pumpkin, which is moister than the canned, packed pumpkin, and it turned out moist, but not too much. I also cut it into 40 pieces (5 rows x 8) instead of 48 and they were really nice sized pieces. Construction workers and VBS leaders loved them! - 7/14/09

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  • 30 of 35 people found this review helpful
    I am thinking I would use canned pumpkin rather than pumpkin pie mix. Would cut some sugar and calories. - 12/2/08

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  • Incredible!
    27 of 27 people found this review helpful
    I obviously didn't let them cool for long enough because cutting them into pieces, I ended up with very jagged edges as the cream cheese caught on the knife.

    And after being in the fridge for the night, OMG SO GOOD. Definitely make these a day before and serve cool. The spices POP out at you. - 10/1/09

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  • Incredible!
    24 of 26 people found this review helpful
    This is a really good recipe! I did use half whole wheat flour and followed someone's suggestion of three eggs and added more cinnamon (I always do that anyway). Will make again! - 7/8/09

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  • O.K.
    21 of 31 people found this review helpful
    I'm not sure how you got 48 bars from these as I cut them so small they are hardly worth eating and only got 24. Most of the pan got thrown out too as no one really cared for them. - 4/13/09

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  • Incredible!
    21 of 23 people found this review helpful
    Delicious! Used canned pumpkin and added spices. Also used a blend of whole wheat and white flour. Kids love them too! - 12/16/08

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  • Very Good
    21 of 23 people found this review helpful
    Yum! very good and fairly simple to make. I cut them with a pizza cutter which is not the way to go as some of the topping peeled off and made a mess. Cut straight down with a clean knife. Tastes more like carrot cake than I expected. - 12/9/08

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  • Incredible!
    18 of 19 people found this review helpful
    I baked these for Thanksgiving and they were a huge hit! Wouldn't change a thing in this recipe. - 12/1/08

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  • 17 of 17 people found this review helpful
    I made these this morning for our coffee hour that I hosted and they were a big hit, got many compliments. I followed the recipe exactly and I love the effect of swirling the dropped teaspoons of the cream cheese mixture through the batter, it's not suppose to be used for frositing. - 11/20/09

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  • Very Good
    16 of 16 people found this review helpful
    These were Great!! the first time that i made them i put extra pumpkin in them. they were a little hard to cut but after succeeding with that everyone loved them. I used splenda in them because of diabetics in the family and my grandpa whom doesn't like sweets ate the most and wanted the recipe! - 6/1/08

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  • 15 of 19 people found this review helpful
    Nutritionals are missing some of the pie filling, but other than that it sounds great. We plan to make them over the weekend. - 2/10/09

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  • Incredible!
    15 of 15 people found this review helpful
    I had many people say they loved these! I substituted applesauce for the carrot and I didn't put on the cream cheese topping, it was really good without it, and less calories! - 12/1/07

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  • Very Good
    14 of 15 people found this review helpful
    I loved how moist these were! These were really easy to make and very good the first few days -- they got a little drier after 3 days. Will definitely make again - 12/24/08

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  • 14 of 16 people found this review helpful
    Everyone loved this Pumpkin Bars. It is more like a cake, moist and yummy. - 12/1/08

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  • Very Good
    13 of 13 people found this review helpful
    These are wonderful! Thanks for sharing as I needed a healthy substitute for pumpkin pie.
    - 12/5/07

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  • Incredible!
    12 of 14 people found this review helpful
    Very yummy! More cake-like than I had expected. Thanks! - 12/26/08

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  • Incredible!
    12 of 15 people found this review helpful
    These are so good it's hard to eat just one. - 12/26/08

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  • Incredible!
    8 of 10 people found this review helpful
    These are delicious! They are easy to make and turn out looking really pretty too. Really moist and yummy! - 12/3/08

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  • Very Good
    8 of 11 people found this review helpful
    I love pumpkin! These were moist and very tasty. - 12/1/08

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  • 8 of 9 people found this review helpful
    These are the best pumpkin bars I have ever had. They were moist and everybody loved them! - 12/7/07

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  • Incredible!
    7 of 7 people found this review helpful
    My sister is a fellow Sparker and made them instead of pie! They were AMAZING!!! She added raisins to them too! This will be a tradition that is carried on for Thanksgivings to come! (and many times in between! LOL) - 11/30/09

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  • Very Good
    7 of 10 people found this review helpful
    Very good! I would make them again. - 12/7/08

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  • Incredible!
    7 of 10 people found this review helpful
    These bars are very tasty ! So moist and flavorful, too ! - 12/5/08

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  • Very Good
    7 of 7 people found this review helpful
    Lovely, low fat and a yummy fix when you get those cravings for something sweet - 12/1/07

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  • Incredible!
    7 of 7 people found this review helpful
    I made these for Thanksgiving and they were a hit! I'll certainly be making these again come Christmas! - 11/26/07

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  • Incredible!
    6 of 7 people found this review helpful
    love pumpkin and also deccreased calories where possible. soooo moist and delicious - 2/10/09

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  • Incredible!
    6 of 7 people found this review helpful
    This is a very moist tasty little bar. I think next time I might cut back on the sugar some, but it was tasty as it was...I did add part splenda and was plenty sweet. My daughter loved them and took them home to her husband...said "I won't tell him there are carrots in them!" - 11/25/08

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  • Incredible!
    6 of 7 people found this review helpful
    All I can say is...YUMMY!!! Will definitely be added on to my recipe repertoire. Took some took work and all I got were rave reviews for this. - 12/4/07

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  • Incredible!
    5 of 5 people found this review helpful
    These are great! I've been making them for awhile now, I just never commented. I make them gluten free as well and they taste just as good! Thanks for the recipe. - 1/28/10

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  • 5 of 6 people found this review helpful
    I used whole wheat flour for 1 of the cups of flour. I also used canned pumpkin. I added 2 tbsps of applesauce(unsw)since ww flour tends to be drier than other flours, but really didn't need it. I'll make it again adding maybe vanilla and a dash of nutmeg. Also have to reduce calories. Really good - 11/9/09

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  • Incredible!
    5 of 5 people found this review helpful
    honestly, if you like pumpkin you will LOVE THESE! Delicious! - 11/4/09

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  • Incredible!
    5 of 5 people found this review helpful
    Wonderful! Tastes as good as a pumpkin roll but without the guilt! - 10/29/09

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  • Incredible!
    5 of 5 people found this review helpful
    This was very good! satisfied my need for a dessert. Not too sweet and the swirls of cream cheese were great. - 10/27/09

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  • Incredible!
    5 of 6 people found this review helpful
    Actually this is a great recipe if you want to have something special that is different for a dessert to take to a loved one's home during the fall. - 8/28/09

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  • Incredible!
    5 of 7 people found this review helpful
    these are great I put mine in mini muffin tins so i could eat 2 at a time - 7/23/09

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  • Incredible!
    5 of 7 people found this review helpful
    These bars were awesome! Loved them! - 1/1/08

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  • Incredible!
    5 of 6 people found this review helpful
    These were very good and very moist. Loved them! - 12/9/07

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  • Very Good
    5 of 6 people found this review helpful
    I made this but cut the brown sugar down to 1/4 cup artificial brown sugar and 1/4 cup regular brown sugar. Used artificial sweetener in the cream cheese frosting.

    - 12/1/07

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  • Incredible!
    5 of 6 people found this review helpful
    I made these for myself for the holiday.The're delicious!!Even one of my sons liked them and he's really picky.Moist sort of cake-like and very easy to make.I will sure make these again.Thanks - 11/23/07

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  • 4 of 4 people found this review helpful
    It is so wonderful how inventive you all are. It helps those of us who aren't such wizzies in the kitchen to try newer things with the substitutes you all recommend. THANK YOU!! - 12/8/09

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  • Incredible!
    4 of 6 people found this review helpful
    Substituted 1/2 cup whole wheat flour for white flour, some flax seed for the butter, doubled the spices, cut out 1/2 cup of white sugar, and added a big splash of vanilla. Also switched out low-fat sour cream for the cream cheese-- it was okay. Tastes healthy, but it's satisfying! - 9/14/09

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  • Incredible!
    4 of 7 people found this review helpful
    Awesome! My family ate half the pan. - 7/1/09

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  • Incredible!
    4 of 5 people found this review helpful
    These are soooo moist and delicious..love them...will make them for thanksgiving!!!! - 11/21/08

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  • Very Good
    4 of 5 people found this review helpful
    This was great! I made this for a an office holiday party and everyone loved them. They're so moist. I would probably add a little less pumpkin next time as these were so moist, they were hard to cut. - 12/19/07

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  • Incredible!
    4 of 5 people found this review helpful
    These are so bad! I just couldn't stop eating them :)
    I wouldn't say they fit into the catagory of being a "bar" though ... more like a cake bite. Yummy. - 12/13/07

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  • Incredible!
    4 of 4 people found this review helpful
    The best affordable treat that I have made in ages. A real winner!! - 12/3/07

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  • Incredible!
    3 of 3 people found this review helpful
    Wonderful!! Used all whole wheat flour and canned pumpkin instead of pie filling--be sure to add more spices! Baked them in a muffin tin...absolutely great!! - 11/13/09

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  • Good
    3 of 4 people found this review helpful
    Even using splenda blend and subbing 1/2 whole wheat flour, the calories came out to 78 per bar. I'll try calculating adding some flaxseeds in place of 1/2 the light butter. Still not bad for a dessert. - 9/28/09

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  • 3 of 12 people found this review helpful
    I used whole wheat flour and oat bran, and Splenda for the darned sugars. Otherwise this is like any regular cake and not especially "healthy". - 2/10/09

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  • O.K.
    3 of 6 people found this review helpful
    My son made these for us. They were ok, but lacking something. Maybe need more spices???
    12/8/08-I figured out where he went wrong. He used the whole can of pumpkin which was 28oz. I remade and used 15oz. Also used extra spices. Guess I just dont like moist cake. Sorry. - 12/2/08

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  • 3 of 5 people found this review helpful
    Adding 1tsp of cinnamon and nutmeg, also 1/4 tsp of cloves and pinch of ginger gives more flavor! Using smart balance ol,l not butter, splenda for regular sugar and using at least 1/2 cup wheat flour helps a diabetic with this recipe. I love the idea of carrots, thank you; I use only 3 eggs,too. - 12/1/08

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  • Incredible!
    2 of 2 people found this review helpful
    Very good! Substituted 1/2 whole wheat flour, 3/4 applesauce and 1/4 margarine, cut white and brown sugar in half and didn't add the cream cheese topping and used half carrot and half pineapple. Very good and moist! - 10/19/10

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  • 2 of 3 people found this review helpful
    glad to see others made it without the cream cheese -- my son loves pumpkin but not cream cheese may dust with powdered sugar instead.
    thanks
    - 5/10/10

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  • Very Good
    2 of 3 people found this review helpful
    Very good! will make again. - 1/11/10

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  • 2 of 4 people found this review helpful
    ELEGANT! - 1/7/10

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  • Incredible!
    2 of 2 people found this review helpful
    NOT JUST FOR THANKSGIVING - ALL YEAR UNBELIEVABLE DESSERT - 1/1/10

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  • Incredible!
    2 of 2 people found this review helpful
    I found the recipe to be incredible!! I also used the Splenda sugar and brown sugar. My family just LOVE'S it. - 11/17/09

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  • Incredible!
    2 of 3 people found this review helpful
    No changes. They were just wonderful. (YUM) - 11/8/09

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  • Very Good
    2 of 2 people found this review helpful
    this dessert was awesome, loved the low cal count, brought it to the office pot luck and everyone loved it, especially the group of us doing a biggest loser contest! - 10/29/09

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  • 2 of 2 people found this review helpful
    This recipe turned out awesome! My family loved them. I'll be making these for the Thanksgiving holiday! - 10/27/09

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  • Incredible!
    2 of 3 people found this review helpful
    Great! I used fresh pumpkin instead of canned, and half white flour half ground wheat flour. I also cut the bars bigger (30 servings) for a snack at aprox 100 cal ! - 10/14/09

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  • Incredible!
    2 of 2 people found this review helpful
    Fantastic recipe! Thank you so much. It was a hit at our family reunion. - 9/23/09

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  • 2 of 3 people found this review helpful
    I haven't made these yet but have printed the receipe off and will make them. I look forward to the daily receipes.
    I just made thes squares and they are terrific, take little time to make and are delicious flavour.
    Would make again perhaps some time add walnuts to it. - 12/2/08

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  • 2 of 8 people found this review helpful
    Sounds great. Thanks for sharing - 12/1/08

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  • 2 of 7 people found this review helpful
    thank you for the recipe. I'm going to try it but using splenda brown sugar, eggbeater for eggs and eggbeater egg whites. - 12/1/08

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  • Incredible!
    2 of 8 people found this review helpful
    Oh, my mouth is already watering with anticipation! Just mention the words Cream Cheese, Pumpkin Pie Spice, and Brown Sugar. YUM. At least there are some healthy carrots involved too. :) Can't wait to make it. - 12/1/08

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  • Incredible!
    2 of 3 people found this review helpful
    These are easy to make and they are so tasty! My family loves these. They're great cold, too! - 11/26/08

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  • Incredible!
    2 of 6 people found this review helpful
    This was great! - 12/26/07

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  • Good
    2 of 4 people found this review helpful
    enjoyed this and used some substitutions. Might add raisins next time. - 12/9/07

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  • Incredible!
    2 of 4 people found this review helpful
    Yummy... problem is, I wanna eat them all! Better share the rest. - 12/2/07

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  • Incredible!
    1 of 2 people found this review helpful
    I luv this recipe, it sounds just perfect. - 10/23/12

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  • 1 of 1 people found this review helpful
    I decided to do a recipe makeover to omit and sub some of the ingredients and when I looked, most of the ingredients that were used to calculate the recipe were not those listed in the instructions. NOT CORRECT NUTRITION FACTS. Please check for yourself before using them in your meal planner! - 1/9/12

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  • 1 of 2 people found this review helpful
    I can't wait to make these bars. I am going to make the changes using ww flour and ap flour, splenda and brown sugar splenda. I am always looking for a yummy pumpkin dessert with low sugar and fat and this seems to fit the bill. Thanks - 10/24/10

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  • 1 of 1 people found this review helpful
    Has anyone tried this recipe with canned pumpkin instead of the pumpkin pie filling? I would think that the filling would have extra sugar in it along with extra spice. Maybe you'd need to increase the Splenda and spices to compensate. - 10/11/10

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  • Incredible!
    1 of 1 people found this review helpful
    great!! - 9/15/10

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  • 1 of 1 people found this review helpful
    I used 1/2 whole wheat flour, substituted honey for the sugar, and added flax seed and wheat germ. Used Splenda for the cream cheese, and garnished the top with steel-cut oats. mmmmmm. - 9/11/10

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious!!! Very moist and very tasty! Will definitely try again. - 6/20/10

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  • Incredible!
    1 of 1 people found this review helpful
    This recipe was really good! I will definitely be having that again soon! - 6/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    My girlfriend said that this is the best thing I've ever cooked! Definitely a favorite. I made it "as is", but I'm considering substituting some Splenda and whole wheat flour to get the calories down because we've can't just eat one serving. - 6/11/10

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  • Incredible!
    1 of 1 people found this review helpful
    i used splenda in place of sugar and these were great thank you - 5/20/10

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  • Incredible!
    1 of 1 people found this review helpful
    These are awesome. Eveyone in the house loves them...and the little guy doesn't know he's eating carrots! I substituted 1 cup of flour for whole wheat flour....yummy - these will be a taple snack in our house! Thanks... - 1/16/10

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  • Good
    1 of 2 people found this review helpful
    It wasnt bad - mine came out fluffier - prolly because I used a smaller pan - 12/10/09

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  • 1 of 2 people found this review helpful
    Fantastic! Thanks for sharing! I loved them! - 12/2/09

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  • 1 of 1 people found this review helpful
    I served these at Thanksgiving. Everyone really liked them. Thanks for sharing this recipe! - 11/30/09

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  • 1 of 2 people found this review helpful
    These are yummy. I too did split the flour (wheat+AP) and the sugar (Splenda+sugar) and used splenda brown sugar. I love the pumpkin. - 11/15/09

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  • Incredible!
    1 of 2 people found this review helpful
    Wonderful! I will definitely make these again. - 10/25/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for a mommie/kid playdate and the women and kids just loved it. its so soft and yummy it was a big hit. delicous - 10/22/09

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  • Incredible!
    1 of 2 people found this review helpful
    It helps to remember how many times to cut it up because I ate two and realized I must have eaten like 6 because I cut it up like cake (used a 9 x 6...I think). I just want to say it does make a wicked cake btw. - 12/3/08

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  • 1 of 6 people found this review helpful
    Sound very good, def. will make these.... - 12/1/08

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  • Absolutely delicious! I used 3 eggs instead of 2 eggs and 2 egg whites, and it worked perfectly. I also saved the topping until after the bars were baked (that doesn't appear to be what the recipe says to do), so it's more like carrot cake. Yum! - 4/11/14

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  • I did not have pumpkin spice so I mixed others. I used egg beaters, splenda brown and splenda white sugar. I also used wheat flour. I added some additional pumpkin because I had it. For the topping I mixed some pumpkin with powder sugar. I made them all as muffins, spraying the paper. Heaven :) - 3/3/14

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  • This took me a lot longer than 20 minutes to make. The taste of it was really good though. Very moist. I also cut the sugar back. I cut back the white sugar to 3/4 cup and the brown sugar to 1/4 cup. I used canned pumpkin instead of pumpkin pie filling. - 11/27/13

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