Pumpkin Bars

I found this recipe many years ago in a midwestern Junior League cookbook.  It still is a fall foley family favorite.  Store the bars in the pan in the refrigerator for best freshness.

Bars:

4 eggs
1 2/3 cups sugar
1 cup canola oil
1 can (15 oz.) Libby pumpkin
2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Frosting:

4 oz. cream cheese, use half the Philadelphia Brand 8 oz. brick
2 1/2 cups powdered sugar, sifted (keeps it from being clumpy)
1/2 cup butter, softened
1 teaspoon vanilla
1-2 tablespoons milk (start with 1 tablespoon, add more if necessary)  

Directions:

In a bowl beat sugar, eggs oil and pumpkin until well blended.

Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to the pumpkin mixture and mix well.

Pour into a lightly greased (I use Pam Baking) 15 x 10 x 1 jelly roll pan.

Bake at 350 for 25 to 30 minutes or until set.  Toothpick inserted in center will come out clean.  Cool completely.

For frosting, beat the cream cheese, powdered sugar, butter and vanilla in a small bowl.  Add enough milk to achieve spreading consistency.  Spread over bars.