These are moist enough without the added icing. I like to mix in one cup of raisins before I bake them. The rest of my family likes it when I mix in chocolate chips instead of raisins. Sometimes I compromise.
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15 oz. can pumpkin
2 cups sifted all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 x 10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
Icing
8 oz. package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioner's sugar
1 tsp. vanilla extract
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
