Anyone who knows me, knows that I am a die hard Paula Deen fan. It came as no surprise when I flipped through The Lady & Sons Just Desserts book and saw these babies, they made the top of my “MUST TRY” list. I love pumpkin. I craved it throughout my entire pregnancy with my son. Even my sister in laws GOd awful, make you want to puke pumpkin pie didn’t kill my love for pumpkin. Pumpkin and I still get along great! 
Though I still shudder when I think about the little pieces of pumpkin shell in my pie.
Okay, okay….back to the recipe.
The Lady & Sons Frosted Pumpkin Bars
Bars
4 large eggs
1 2/3 cup granulated sugar
1 cup oil
1 16 ounce can pumpkin
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing
1 3 ounce package cream cheese, softened
1/2 cup (1 stick) butter
1 teaspoon vanilla
2 cups sifted powdered sugar
Directions
Preheat oven to 350°
Using an electric mixer, beat eggs, granulated sugar, oil and pumpkin until fluffy. Sift together flour, baking powder, cinnamon, salt and baking soda. Gradually add to egg mixture, mixing at low speed. Spread batter into an ungreased 15x10x1inch jelly roll pan (I used a cookie sheet). Bake for 20-25 minutes or until center of cake is done. Remove from oven and cool completely.
For icing, cream together cream cheese and butter; add vanilla. Slowly beat in powdered sugar until smooth. Frost cake with icing and cut into bars. These freeze well.
Yields 24 bars.
