Pumpkin Bars

 3 Eggs

1 cup Sugar

3/4 cup Veggie Oil

1 (30 oz) Can Pumpkin Pie Filling

2 cups Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

2 teaspoons Cinnamon

1 teaspoon Pumpkin Pie Spice

1 teaspoon Salt

Frosting

8 oz Cream Cheese, softened

1 cup Butter, softened

2 teaspoon Vanilla

4 cups Powdered Sugar

Preheat oven to 350.

In a medium bowl, mix the eggs, sugar, oil, and pumpkin pie filling with an electric mixer until light and fluffy.  Sift together the flour, baking powder, baking soda, cinnamon and salt.  Stir into the pumpkin mixture until thoroughly combined.

Spread the batter into an ungreased jelly roll pan.  Bake for 25-30 minutes.  Cool before frosting.

To make frosting, cream together the cream cheese and butter.  Stir in vanilla.  Add powdered sugar a little at a time, beating until mixture is smooth.  Spread evenly on top of the cooled bars.  Cut into squares.

Note:  Try mixing in 12 oz of semi sweet chocolate chips just before pouring into the jelly roll pan.