Gather all ingredients. (See Supplies page).
Preheat oven to 350 degrees F.
In a large bowl, mix 4 eggs, 1 and 2/3 cups sugar, 1 cup vegetable oil and 1 can pumpkin.
In a separate bowl, mix 2 cups flour, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon and 1 tsp salt. Stir into pumpkin mixture.
Original recipe ("Paul's Pumpkin Bars") calls for a 10x15 jellyroll pan, but since I don't own one, I used two 8x8 Pyrex glass pans and it worked just the same. Pour mix into two (ungreased) pans.
Bake for 25-30 minutes. Use a toothpick to test if it's fully done.
Cream cheese frosting: mix the softened cream cheese (3oz) and softened butter (1/2 cup). Stir in 1 tsp vanilla. Gradually, stir in confectioners' sugar (2 cups), beating until mixture is smooth.
Add frosting after cooling, and cut into squares. Enjoy!
- 4 eggs
- 1 and 2/3 cup sugar (white, granulated)
- 1 cup vegetable oil
- 1 (15oz) can of pumpkin
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 (3oz) package of regular cream cheese (softened)
- 1/2 cup butter (softened)
- 1 tsp vanilla extract
- 2 cups confectioners' (powdered) sugar