4 eggs
1 2/3 cups sugar
1 cup canola oil
1 can (15 oz.) pumpkin
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 light and fluffy. Then add dry ingredients and mix on low speed until batter is smooth. Spread on a cookie sheet (with one-inch sides) and bake for about 18-20 minutes at 350 degrees. Cool completely before frosting.
Frosting:
8 oz. cream cheese, softened to room temp.
1/2 cup butter, softened to room temp.
1 box (16 oz.) powdered sugar
1 tsp. vanilla
dash of salt
little bit of milk if needed
*Beat cream cheese and butter until really smooth. Slowly add powdered sugar, then vanilla and a dash of salt. If it's too thick, add a little milk until it looks spreadable. Spread evenly over cooled pumpkin sheet cake and then cut into bars.
