These pumpkin bars are very moist and delicious. Since they are made in a jelly-roll pan, these are great to make for a crowd.
1 1/2 cups sugar
1 cup vegetable oil
1 (29 oz) can 100% pure pumpkin
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
Cream Cheese Frosting:
1 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
3 to 4 cups powdered sugar
1/2 cup to 3/4 cup chopped walnuts or pecans, optional
Preheat oven to 350. Beat together the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Hand mix the dry ingredients into the pumpkin mixture just until combined. Spread the batter into a greased 15" x 10" jelly roll pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Let cool completely.
For the frosting, beat the cream cheese and butter until smooth. Add vanilla. Add the powdered sugar a little at a time, beating until the mixture is smooth. Spread the frosting on the cooled pumpkin bars. Cut into squares and serve. You can decorate the top with chopped walnuts or pecans.