Pumpkin Bars

Liz Bailey She brought this over for our family with her shepherds pie right after Reese was born.  It was so good, I had to get her recipe.   Bars: 4 eggs 1 2/3 cups granulated sugar1 cup vegetable oil 15-ounce can pumpkin 2 cups sifted all-purpose flour 2 teaspoons baking powder 1 teaspoons ground cinnamon 2 tsp pumpkin pie spice 1 teaspoon salt 1 teaspoon baking soda Icing: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups powdered 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. In a separate bowl, 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 13 by 10-inch baking pan (I used 9x13). Bake for 30 minutes. Let cool completely before frosting.  For frosting:  soften and cream the cream cheese, soften the butter and add butter and remaining ingredients.  Beat until fluffy.  (Add milk to make creamier or powdered sugar to stiffen)  Spread onto cooled pumpkin bars.  Cut.