Comments on: Don’t Pigeonhole Pumpkin

By: Gabby McGraw

Gabby McGraw — Thu, 13 Oct 2011 03:06:41 +0000

I made these as per a friends request and I am also sharing them on my blog. I thought they were pretty tasty and they held up well. Often I find that recipes that contain pumpkin become way to moist the longer they sit. Not the case with this recipe!

By: Basic Pumpkin Bread :: Whipped

Basic Pumpkin Bread :: Whipped — Fri, 03 Dec 2010 18:28:22 +0000

[...] Other Pumpkin Taste Treats: Pumpkin Buttermilk Bundt Cake Roasted Pumpkin and Garlic Soup Vegan Pumpkin Chocolate Chip Muffins Pumpkin Chocolate Chip Bars [...]

By: Carrie

Carrie — Tue, 23 Nov 2010 23:00:41 +0000

So…was asked to bring a pumpkin pie or pecan pie for Thanksgiving…I said I’d bring something with Fall Flare! lol There was no way I was going to bake a plain old boring pumpkin pie. This was right up my alley…I mean chocolate and pumpkin! yummm! So, I thought as I was putting it all together…I’d try a little cinnamon…then since I didn’t have a 9×13 pan avail, I figured I’d use 2 8×8 pans. Since now I had the option of 2 versions…I decided to add dried cherries to one of the mixes. I am a BIG fan of cherries. Can’t wait to try this!!! Thank you! (oh yeah, I also used all spice…not sure if there is a difference between all spice and pumpkin spice – guess we’ll find out)

By: Nicole

Nicole — Fri, 15 Oct 2010 16:07:38 +0000

Do you know the calorie amount on these?

By: Mary

Mary — Sun, 02 May 2010 22:31:46 +0000

DELICIOUS!! thank you for the recipe! I made it with whole wheat flour and cane sugar instead which gave it an enjoyable slightly grainy texture :D

By: Twopeasandtheirpod

Twopeasandtheirpod — Fri, 11 Dec 2009 20:11:29 +0000

[...] Cookies with Caramel Frosting from Baking Addiction Spicy Pumpkin Whoopie Pies from Andrea Meyers Pumpkin Chocolate Chip Bars from Whipped Spiced Pumpkin Cookie Cakes from Pink Stripes Pumpkin Cupcakes from Two Peas and Their [...]

By: nicole

nicole — Mon, 08 Dec 2008 05:22:01 +0000

i found your blog and just love it! i know this recipe was from last year, but having just found it i tried it out for thanksgiving. thanks so much for posting it!

i made a few changes–
1. i just used cinnamon as i’m not a fan of the nutmeg in pumpkin pie spice.
2. i used the whole can of pumpkin–i had to add baking time.
3. i used half brown sugar and half white sugar.

these bars were soo yummy that there were none left to take home from thanksgiving dinner! :)

By: emily

emily — Tue, 04 Dec 2007 16:40:26 +0000

I live in Germany and have found you can use a hokkaido pumpkin. I prefer the smaller ones so I am able to cook it over a shallow bowl of water for about 15 minutes in the microwave + then scoop it out. You can also cook them in the oven, but I prefer the quick and moist option.

I’m also on the hunt of a knock off of the vosges naga cookie – they are divine… and of course not available in Germany.

By: Amy

Amy — Sat, 17 Nov 2007 16:39:53 +0000

I was looking for a recipe to attempt to recreate the awesomeness that is the Vosges Naga cookie. I used this recipe but used curry instead of pumpkin pie spice and just used semisweet mini chocolate chips. I used about 1/2 cup of brown sugar too because I ran out of white sugar. They are amazing (of course it’s no Vosges cookie) but I think they could actually be spicier. Wonderful with a cup of coffee! Nice blog btw :)

By: Best Pumpkin Bundt Cake Recipe

Best Pumpkin Bundt Cake Recipe — Thu, 01 Nov 2007 02:56:19 +0000

[...] Would you rather… never read another pumpkin recipe again OR overdose on everything pumpkin so that you can barely choke down a piece of pumpkin pie come Thanksgiving? Well, tis the time of year for pumpkin recipes and I have jumped on the bandwagon. Last year, I tried these pumpkin bars. This year, I stayed in the dessert category and followed my buttermilk love with this moist, bundt cake. [...]