2 cups sugar
4 eggs
1 cup vegetable oil
1 (16-ounce can pumpkin (they are now 15 ounces – pure pumpkin, not pumpkin pie filling)
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt

Icing:

8 ounces cream cheese, softened
6 tablespoons butter, softened
4 cups powdered sugar
1 teaspoon vanilla

Preheat oven to 350°

Combine all ingredients except icing.  Blend well.  Pour into unbuttered 15 X 10-inch jelly roll pan.  Bake 25 – 35 minutes, until toothpick inserted in center comes out clean.   Cool.

Cream the cheese and butter.  Gradually add sugar.  Beat until well blended.  Stir in vanilla.  Frost cooled pumpkin bars with icing.  

Makes 4 dozen bars.