Pumpkin Bars

Yummy, yummy...or so I hear! I am still doing the Gluten-free thing, but not everyone in my life is! I was headed to a dinner with my hubby, sister + fam, Grandma and Grandpa, and Aunt and Uncle and I was in charge of dessert. My mom had made these and said that they were delicious. She took them to work and every was ranting and raving about how wonderful they were. So, I decided, even though I can't eat them, I have to make them just to see how they turn out. My hubby's first reaction was, "O, these are NOT good!" Aka: never make them again because I will just eat the entire batch and get fat. Thanks for another one Mel!

P.S. I am an icing freak...I would either 1 1/2 or 2 times the icing recipe!

From: Melanie at My Kitchen Cafe

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup 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

Preheat the oven to 350 degrees F.

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 13 by 10-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.