4 eggs
1 2/3 c. sugar
1 c. oil
1 (16 oz.) can pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 batch Cream Cheese Icing

Cream together eggs, sugar, oil and pumpkin; set aside. Sift together flour, baking powder and soda, cinnamon and salt. Add to pumpkin mixture. Smooth into ungreased 15 x 10 x 1 inch jelly roll pan. Bake at 350 degrees for 25-30 minutes. Cool. Frost and cut. Refrigerate extras.

CREAM CHEESE FROSTING:

1 (3 oz.) cream cheese, softened
1/2 c. butter, softened
1 tsp. vanilla
2 c. sugar

Cream together all ingredients. Spread over cooled Pumpkin Bars. Cut bars; refrigerate extras.