Pumpkin Cake Bars

I used this recipe because it called for two whole cups of pumpkin puree, but it turned out way too sweet and a bit too moist. I left out about 1/4 cup of sugar and threw in some molasses to deepen the flavor, but I think I could have cut the sugar in half and it would have been fine. I also baked it in a 9x13 pan instead of a 10x15 pan, which may have something to do with the moistness, although I baked it for about 40 minutes instead of 20-25. Using olive oil instead of corn oil didn't hurt the flavor at all. Whole wheat flour could have been used without adverse effects, I think.