Pumpkin Bars with Cream Cheese Frosting

I realize fall and Thanksgiving and Halloween have all come and gone and we're probably all "pumpkin-ed" out, but nevertheless here's my favorite recipe for pumpkin bars. It comes from my friend Shannon and although I had another pumpkin bar recipe once upon a time, when I tried hers I knew this had to be the one. There's just something about it. Everything tastes better when someone else makes it, but even making these myself I was more than happy to devour more than anyone ever should. Save the recipe for next year or make them today-either way your tummy will thank you!

Pumpkin Bars with Cream Cheese Frosting

{Recipe from Shannon R., Hi Shannon!}

2 cups sugar

1 cup oil

4 eggs

2 cups pumpkin (I just used a typical can)

1/2 t salt

2 cups flour

2 t baking powder

2 t cinnamon

1/4 t nutmeg

Preheat oven to 325. Grease with cooking spray and flour a 11x17 cookie cheese. Mix all ingredients in order. Pour into greased cookie sheet and bake for 25 minutes at 325. After bars have cooled sufficiently (I like them just a tad warm so that the frosting warms a bit and smoothes out nicely), mix together frosting ingredients and frost. Sprinkle with cinnamon if you'd like.

Frosting:

3 oz cream cheese, softened

1 t vanilla

3/4 cup oleo or butter, soft

2-3 cups powdered sugar (depends on your desired consistency, I err on the side of less for a "thinner" frosting)

Splash of milk, as needed.

Cream together and frost.