Pumpkin Bars

This is a combination of two recipes. One from Paula Deen and one from the Better Homes and Gardens New Cook Book.  I made this today and it's so easy and really yummy!  It's more like cake than "bars." 

2 cups flour
1 2/3 cups sugar 

2 teaspoons baking powder 

1 teaspoon baking soda 

2 teaspoons cinnamon 

½ teaspoon salt   

Combine in a mixing bowl.  Stir (I use a whisk) together well.   In a separate bowl, stir together:   

4 eggs 

1 can pumpkin (15 or 16 ounces) 

1 cup oil   

Pour wet ingredients into dry ingredients.  Stir together well.  Pour into ungreased jelly roll pan (15x10)—I used a 17x12 pan and it worked really well (I only baked for 20 minutes).  Bake at 350 for 20-30 minutes or until done.  It’s done when it’s touched and the surface bounces back and does not retain an indention.  Cool completely and frost.   

Frosting:   

6 ounces cream cheese, softened (8 would be better but I only had 6) 

½ margarine or butter, softened 

1 teaspoon vanilla (I didn’t use this because I didn’t have any—gasp!) 

3 ½ cups powdered sugar   

Beat the cream cheese, margarine or butter, and vanilla until fluffy.  Add the powdered sugar, 1 cup at a time, beating until smooth.