Pumpkin Bars with Cream Cheese Icing

I made these to take to Keith and Shelley's the other night and everyone really liked them! Then, we left the pan on the back of the car when we were leaving and lost the rest of the bars and the pan! Sad!! Oh well, I'll just have to make some more!

Pumpkin Bars
4 eggs
1 2/3 c sugar
1 c oil
1 15 oz. can pumpkin (about 2 cups)
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Beat the eggs, sugar, oil and pumpkin until fluffy. In a separate bowl mix the rest of the ingredients and then add to the pumpkin mixture.

Bake in an ungreased 15x10x1 pan 25-30 minutes @ 350. Let cool and spread with cream cheese icing.

Cream Cheese Icing
3 oz cream cheese softened
1/2 cup butter or margarine
1 tsp vanilla
1 lb powdered sugar
milk as needed to moisten

Beat together, adding powdered sugar slowly. Add milk to make good spreadable consistency.
Store in fridge. Freezes well.

I made a few healthier changes to the pumpkin bars and they were still really good!
For the 1 c. oil I used melted coconut oil. And I used half regular flour and half white whole wheat flour. Yummo!