Pumpkin Bars

I said this deserved it's own post and I didn't want to keep you waiting so here we go.

Since mine didn't last long enough to even take a picture of it, I'm stealing a picture from this post by Melanie over at My Kitchen Cafe, who stole the recipe from Paula Dean. We're just a bunch of thievin' misfits out here.
I wouldn't really call them bars though. It's more like cake. And on the icing (which I call frosting, don't you?) I made mine with 3 cups powdered sugar because I needed to sweeten up that cream-cheesey taste a little more, but you do it however you'd like.

Pumpkin Bars
from Paula Deen

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil)
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

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. Stir together the 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 9 by 13-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: 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.

Dang good stuff. (Paula didn't say that, I did.)