Ever Faithful Pumpkin Bars

Please note:  I always make these in a Jelly Roll Pan.  Some call it a quarter-sheet cake pan.
12 x 17 with only a 1 inch high side.  This makes the bars thinner and much easier to bake.  This is my favorite pan for baking. I rarely use a 9 x 13 pan anymore.
1 c. vegetable oil
4 eggs
2 c. sugar
16 ounce canned pumpkin (not pumpkin pie filling. make sure it says canned pumpkin)
1 tsp baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
2 c. flour

In large mixing bowl, cream oil, eggs, and sugar.  Add the pumpkin baking soda, salt, baking powder, cinnamon, and flour.  Mix well.  Pour into greased jelly roll pan.  Bake at 350 for 20 to 25 minutes or until toothpick comes out clean when inserted in center.

Cool completely.

4 ounces cream cheese, softened
1/2 c. butter, softened
1 tsp. vanilla
1 3/4 c. sifted powdered sugar

Cream together cream cheese, butter and vanilla until smooth.  Gradually add powdered sugar, mixing well after each addition. If frosting is too thick, slowly add a touch of milk to desired consistency.

Be sure to store these babies in the refrigerator!