Comments on: Chocolate Chip- Pumpkin Spice Bars

By: Lori Lange

Lori Lange — Sat, 12 Nov 2011 03:07:55 +0000

You’ll need to make some adjustments. Here’s the advice I found: http://www.gourmetsleuth.com/Dictionary/W/Whole-Wheat-Pastry-Flour-4936.aspx

By: Jessica

Jessica — Sat, 12 Nov 2011 03:04:48 +0000

Hi! I think this recipe looks amazing! I would love to try it, however I have not seen whole wheat pastry flour in my local stores – is whole wheat flour the same/an acceptable substitute? Thank you!!

By: Lori Lange

Lori Lange — Fri, 11 Nov 2011 05:43:51 +0000

Yes, a jelly-roll pan. 1-inch sides work well.

By: Britiney @ Consider the Lilies

Britiney @ Consider the Lilies — Fri, 11 Nov 2011 01:41:00 +0000

Sorry to be dense, but when you call for a 10×15 pan, do you mean like a jelly-roll pan or like a 9×13, but bigger? I was going to make these tonight, but I’m not sure what to cook them in. I have a jelly roll pan, but not one with deep sides.

By: Shelley

Shelley — Mon, 15 Aug 2011 16:48:04 +0000

I’ve made a recipe very similar to this and had a cinnamon/sugar topping, mmmmm. Now I need to try it this way, with frosting!

By: Judy

Judy — Sun, 28 Nov 2010 16:47:09 +0000

I made these for Thanksgiving and they were a huge hit! For the frosting I used 2 tablespoons of milk instead of 2 teaspoons; also reduced the confectioner’s sugar to 3 cups. I couldn’t find a 10×15 pan so used a 10×17 lasagne pan and cooked it for the minimum time suggested. Came out very moist and flavorful.

By: Kelli

Kelli — Thu, 12 Nov 2009 16:48:56 +0000

Just made these, I found you through SMS Handmade Holidays. I actually had to substitute some sweet potato for the pumpkin as I use fresh pumpkin I’ve canned and frozen and only had about a cup thawed and ready to go. So I mixed in some leftover mashed sweet potatoes from supper the other night and the batter tasted great! They are cooling now, but I can’t wait to frost them up and eat one!