Pumpkin Bars

Here is another easy bar cookie recipe. We served these at the Relief Society Broadcast dinner two years ago. They remind me of a pumpkin roll with cream cheese filling in taste but are so much easier to make. They are also nice to serve or share this time of year. So when you go to the store for Thanksgiving supplies, pick up an extra can of pumpkin and some cream cheese.

Pumpkin Bars

4 eggs
2 cups sugar
1 cup canola oil
2 cups canned pumpkin ( not pumpkin pie filling!)
2 cups flour
1 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. baking soda

Beat eggs until fluffy. Add sugar, oil, and pumpkin. Mix remaining dry ingredients and add about 1/3 cup at a time, mixing thoroughly. Spread on an ungreased 15 1/2 by 10 1/2 baking sheet. Bake at 350 degrees F for 25 minutes. Cool completely before frosting.

Cream Cheese Frosting

8 oz. cream cheese softened
1/2 cup butter at room temperature
3 cups powdered sugar ( or more as needed)
1 tsp. real vanilla extract

Beat together cream cheese and butter until creamy. Add powdered sugar and vanilla and mix until proper consistency. Spread evenly on cooled bars.