Pumpkin Bars

I love fall more than any other time of year.  Christmas is a close second, but fall always takes the cake!  I try to make as MANY pumpkin recipes as I can during the months of October and November.  The crisp weather and the taste of pumpkin just screams out fall.  My in-laws are here visiting for 2 weeks and when they arrived, I had a pot of white chicken chili that I shared with you earlier and these delicious pumpkin bars from Paula Deen.  They are even better the next day.  So soft, melts in your mouth, so good!!!  I don't typically make her recipes because she uses a TON of butter, but this recipe was not so bad.  Enjoy!

Paula Deen's Pumkin Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon 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. 
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 13x10 inch baking pan.  Bake for 30 minutes. 
Let cool completely before frosting. 
Cut into bars.

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.