Pumpkin Bars

I love the fall for a few reasons.  The summer heat is fading, leaves are falling, and pumpkins are here.

Yes one of my favorite activities is raking leaves, and playing in them, the crunch, the smell, the bugs, yup great.

And I love eating pumpkin.  Last year I posted pumpkin muffins- a year long treat at our house.  This one, however, I only make in the fall. Like popcorn balls at Christmas or sugar cookies come Valentines Day, it's one of those special treats that has a special time of year.

Cream Cheese Pumpkin Bars

4 eggs

2 cups flour

1 2/3 cup sugar

2 tsp. cinnamon

1 cup cooking oil

1 tsp. salt

1 (16 oz.) can pumpkin

1 tsp. baking soda

Beat eggs, pumpkin, sugar and oil in a large mixing bowl until light and fluffy. 

Mix dry ingredients together. 

Add to pumpkin mixture a little at a time and mix thoroughly. 

Spread in ungreased 15x10x1 inch jelly roll pan. 

Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. 

Cool and frost. 

Cream Cheese Icing for Pumpkin Bars:

 4 oz. cream cheese

 1 tsp. vanilla 

1/2 cup butter 

2 cups powdered sugar 

Cream softened cream cheese and butter.

Add vanilla. 

Add powdered sugar a little at a time, beating well, until smooth.

Sorry no picture of these, we ate almost all of them before I thought about a picture. So good!