Pumpkin Bars

I like to drizzle some caramel sauce and chopped pecans over my pumpkin bars, but they are good just plain too.   This makes a large pan of them.  I use this when going to parties.  If I'm making it just for my family, I cut the recipe in half.

PUMPKIN BARS

(makes 30-35)

Bar Ingredients:

*2 (15 ounce) cans pumpkin puree

*2 1/2 cups granulated sugar

*1 1/2 cups vegetable oil

*5 large eggs

*3 cups all-purpose flour

*1 tablespoon baking powder

*1 teaspoon baking soda

*1 1/4 teaspoons salt

*2 teaspoons ground cinnamon 

*2 1/2 teaspoons pumpkin pie spice

Icing Ingredients:

*2 (8 ounce) packages cream cheese, softened

*1/2 cu butter, softened

*1 teaspoon vanilla extract

*2 cups powdered sugar, sifted

*ground cinnamon

*caramel sauce (optional)

*1 1/2 cups pecans, chopped small (optional)

Bar Directions:

~Preheat oven to 350 degrees.

~Lightly grease or line "2" 10x15 jelly pans with parchment paper (if you like it to be more cake like put it in one large jelly pan.  

~In a large mixing bowl, beat pumpkin puree, sugar, vegetable oil, and eggs until smooth and well mixed.

~In a large bowl, sift flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

~Stir dry ingredients into wet ingredients until just incorporated.

~Bake for 35-40 minutes, or until center of cake springs back with touched or until a toothpick inserted comes out clean.

~Remove from oven and allow to fully cool before frosting.

Icing Directions:

~Beat cream cheese and butter together until smooth.

~Beat in vanilla extract until well mixed.

~Beat in powdered sugar 1/2 cup at a time, mixing well between each addition.

~Spread over pumpkin bars.

~Sprinkle a light coating of cinnamon over icing.

~Drizzle lightly with caramel sauce (optional).

~Sprinkle with chopped pecans (optional).