Ingredients:
 
4 eggs
1-2/3 cups sugar
1 cup canola oil
1 fifteen ounce can of pumpkin puree
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons milk
 
Directions:

 
Beat the eggs, sugar, oil and pumpkin in a mixing bowl until the ingredients are well blended.
 
Combine the flour, cinnamon, baking powder, baking soda and salt in a small mixing bowl and gradually add to the pumpkin mixture while mixing until the ingredients are mixed well.
 
Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan and bake at 350 degrees for 25-30 minutes or until set. Remove the pan from the oven and let it cool completely.
 
 
Beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add just enough milk to achieve a spreading consistency.
 
Spread the icing over the bars and refrigerate until served.
 
Store in the refrigerator.