Pumpkin Bars

Pumpkin Bars

3 eggs
1  cup sugar

1 cup brown sugar
1 cup vegetable or canola oil
1 can (29 ounces) canned pumpkin
2 cups flour

1 teaspoon baking powder
1 teaspoon baking soda
4 teaspoons pumpkin pie spice (or cinnamon)
1 teaspoon salt

Cream Cheese Frosting:
12 ounces (1 1/2 blocks) cream cheese, softened
3/4 cup butter, softened
3 to 4 cups powdered sugar
2 teaspoons vanilla

Preheat the oven to 350 degrees F. Beat together the eggs, sugars, oil and pumpkin pie filling on medium speed until light and fluffy. In a large bowl whisk together the flour, baking powder, baking soda, pumpkin pie spice or cinnamon, and salt. Hand mix the dry ingredients into the pumpkin mixture until just combined. Spread the batter into a greased 15 x 10 inch jelly roll pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Let cool completely. Note: You can also bake in a 9 x 13 inch pan but allow about 35 minutes for baking.

For the frosting, beat the cream cheese and butter until smooth. Add vanilla. Add the powdered sugar a little at a time, beating until mixture is smooth. Spread on cooled pumpkin bars. Cut into squares and serve. You can decorate the tops with walnut or pecans or candy pumpkins if you like.

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