Scrumptious Pumpkin Bars
If you love pumpkin, you'll love these tasty treats.  They keep well in the freezer, too.  If there are left to freeze. :-) courtesy of Paula Deen Preheat oven to 350 degrees.  Grease a 9x13 inch baking pan (or 10x13 -- either works).
Bars: 4 eggs 1 2/3 cups sugar 1 cup vegetable oil 15-oz can pumpkin 2 cups sifted all-purpose flour 2 tsp baking powder 2 tsp cinnamon 1 tsp salt 1 tsp baking powder	Icing: 8-oz package cream cheese at room temp (I use Neufchatel instead) 1/2 cup butter at room temp 2 cups sifted confectioner's sugar 1 tsp vanilla

Sift together the flour and spices and set aside.

Using an electric mixer at medium speed, combine eggs, sugar, oil and pumpkin until light and fluffy.  Turn to low speed and add the flour mixture.  Mix until thoroughly combined and smooth.  Spread into greased baking pan.  Bake 30 minutes.  Cool completed before frosting.

To make icing:  Using an electric mixer combine cream cheese and butter.  Mix until smooth.  Turn to low speed and add confectioner's sugar, mixing until combined.  Add vanilla and mix again.  Spread over cooled pumpkin bars.

Happy eating!!

November 2006