These pumpkin bars are the perfect not too sweet treat! These aren't just for the fall season, make them all year round!
cups granulated sugar
cup vegetable oil
15-ounce can pumpkin
cups sifted all-purpose flour
teaspoons baking powder
teaspoons ground cinnamon
teaspoon baking soda
CREAM CHEESE FROSTING:
8-ounce package cream cheese, softened
cup butter or margarine, softened
cups sifted confectioners' sugar
teaspoon vanilla extract
Preheat the oven to 350° F. Grease a 13-inch by 9-inch baking pan. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. In a large bowl whisk together the flour, baking powder, cinnamon, salt and baking soda. Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely. In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.