4 large eggs Room Temp
1-2/3 C sugar
1 C canola oil
1 Can (15 ounces) solid pack pumpkin
2 C all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

6 ounces cream cheese, softened
2 C powdered sugar
1/4 C butter softened
1 teaspoon vanilla
1-2 Tablespoons of whole milk

4 large eggs Room Temp 1 -2/3 C sugar 1 C canola oil 1 Can (15 ounces) solid pack pumpkin 2 C all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 6 ounces cream cheese, softened 2 C powdered sugar 1/4 C butter softened 1 teaspoon vanilla 1 -2 Tablespoons of whole 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 15 x 10 x1-in. baking pan. Bake at 250 degrees for 25-30 minutes or until set. Cool completely.

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