4 large eggs
1-2/3 cups sugar
1 cup canola oil
1 can ( 15 oz ) solid- pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Icing:
6 ounces cream cheese, softened
2 cups confectioners sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1-2 tablespoons milk

4 large eggs 1 -2/3 cups sugar 1 cup canola oil 1 can ( 15 oz ) solid- pack pumpkin 2 cup s all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 6 ounces cream cheese, softened 2 cup s confectioners sugar 1/4 cup butter, softened 1 teaspoon vanilla extract 1 -2 tablespoons milk

1. In a bowl, beat the eggs, sugar, oil, and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1 inch baking pan. Bake at 350 for 25- 30 minutes or until set. Cool completely.

2. For icing, beat the cream cheese, confectioners sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator. Yield 2 dozen