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:
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.
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.