Comments on: The Best Pumpkin Bars I’ve Ever Had

By: Brenda Smith

Brenda Smith — Thu, 24 Oct 2024 21:35:59 +0000

I made this receipe and taste was very good but still tastes like cake to me.

By: NIKKI

NIKKI — Wed, 23 Oct 2024 18:25:33 +0000

This was the best thing I’ve ever had. It stayed moist even after storing. I have shared it several times.

By: Trina @ Sally's Baking Recipes

Trina @ Sally's Baking Recipes — Mon, 21 Oct 2024 23:17:32 +0000

In reply to Marlene. Can't see why not, it would yield a large amount.

By: Marlene

Marlene — Mon, 21 Oct 2024 22:54:53 +0000

Hi Sally. do you think this recipe could be baked in small muffin tins for ease of serving at a meeting?

By: SBG

SBG — Sun, 20 Oct 2024 22:49:12 +0000

Commenting prematurely – they’re in the oven and I did take some liberties (some sugar subs, greek yogurt instead of applesauce, some five spice blend in addition to the cinnamon and pie splce blend) but they smell amazing and I am sure they will be a hit. I am trying to be better about sugar – my baby brother loves pumpkin bars, but had a diabetes Dx earlier this year. I’m not brave enough yet to try an almond flour, sugar free option for him. Haha.

By: Debra

Debra — Sun, 20 Oct 2024 19:29:06 +0000

I loved the pumkin bar recipe, my family and friends loved them too. I usually share things with friend when I bake. I use alot of your recipes, there wounderful.

By: Debbie

Debbie — Fri, 18 Oct 2024 15:21:39 +0000

In reply to Laura Migliore. Thank you so much for your idea of substituting molasses for the maple syrup. I too don't always have maple syrup but usually have molasses and I wouldn't have thought of that!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Thu, 17 Oct 2024 13:01:20 +0000

In reply to Liz. Hi Liz, regular vanilla buttercream would work great here!