Punkin Bars

A couple of weeks ago, C-man wanted to get a pie pumpkin to make something. So I grabbed my Blackberry, googled pumpkin bar recipe, and Paula Dean's recipe came up. They were a total hit. I made them again this weekend, and everyone at work is enjoying them thoroughly. They're more cake than bars, but super moist, which must be why they're considered bars. And this is a Paula Dean recipe, so don't even look at it if you're trying to cut calories... For your eating pleasure: Ingredients: 4 eggs 1 2/3 C sugar 1 C oil 15 ozs pumpkin (I used real pumpkin with a sweet potato pureed in it) 2 C flour 2 t baking powder 2 t cinnamon (I prefer 4 t) 1 t salt 1 t baking soda Icing: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners' sugar 1 teaspoon vanilla extract Directions: Preheat the oven to 350 degrees 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. 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.