2 c. sugar
2 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3/4 c. corn oil
2 c. pumpkin
4 eggs

Cook and mash pumpkin. Combine sugar, flour, baking powder, soda, salt and cinnamon. Add oil, pumpkin and eggs. Beat 1 minute at medium speed with an electric mixer. Spoon soda, salt and cinnamon. Add oil, pumpkin and eggs. Beat 1 minute at medium speed with an electric mixer. Spoon batter into a greased 15 x 10 x 1 inch jellyroll pan. Bake at 350 degrees for 20 to 25 minutes. Cool completely. Frost with fluffy cream cheese frosting. Cut into bars. Yields 4 dozen.

FLUFFY CREAM CHEESE FROSTING:

3 oz. pkg. cream cheese, softened
1/4 c. plus 2 tbsp. butter, softened
1 tbsp. orange juice or whipping cream
1 tsp. vanilla
1 3/4 c. sifted powdered sugar

Beat cream cheese and butter until light and fluffy. Add orange juice and vanilla. Mix well. Gradually add powdered sugar mixing until light and fluffy. Yields 1 cup.