When pumpkin and cream cheese come together, something magical happens... this recipe.
1 2/3 c. white sugar
1 c. vegetable oil (or 1/2 c. oil and 1/2 c. applesauce)
1 (15 oz.) can pumpkin puree
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
2 t. ground cinnamon
1 t. salt
4 1/2 oz. softened cream cheese (or 1/3 less fat variety)
3/4 c. butter, softened
1 1/2 t. vanilla
3 c. powdered sugar
1. Preheat oven to 350 degrees
2. In a medium bowl, mix the eggs, sugar, oil and pumpkin 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.
3. Spread the batter evenly in to a greased 10x15" jellyroll pan. Bake for 25 - 30 minutes. Cool before frosting.
4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add powdered sugar, a little at a time, beating until mixture is smooth. Add more powdered sugar to reach desired consistency. Spread evenly on top of the cooled bars. Cut into squares.