Ingredients
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4 eggs
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1 2/3 cups granulated sugar
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1 cup vegetable oil
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1 (15 ounce) can pumpkin puree
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2 cups sifted all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1 teaspoon salt
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1 teaspoon baking soda
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1 (8 ounce) package cream cheese, softened
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1/2 cup butter or 1/2 cup margarine, softened
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2 cups sifted confectioners' sugar
Instructions
- Preheat the oven to 350°F.
- Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
- Stir together the flour, baking powder, cinnamon, salt and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
- Spread the batter into a greased 13 by 10-inch baking pan.
- Bake for 30 minutes.
- Let cool completely before frosting.
- Cut into bars.
- To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
- Add the sugar and mix at low speed until combined.
- Stir in the vanilla and mix again.
- Spread on cooled pumpkin bars.