Paula Deen's recipe for pumpkin bars calls for eggs, sugar, vegetable oil, pumpkin, flour and baking powder. The pumpkin bars are seasoned with ground cinnamon and are topped with a sweet vanilla cream cheese icing.
Preheat an oven to 350 F. Combine 4 eggs, 1 2/3 cups of granulated sugar, 1 cup of vegetable oil and a 15-ounce can of pumpkin in a bowl, and beat with an electric mixer at medium speed. Beat until the mixture becomes light and fluffy. In a separate bowl, mix together 2 sifted cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of ground cinnamon, 1 teaspoon of salt and 1 teaspoon of baking soda. Add to the pumpkin mixture and continue to mix at low speed until the batter is thoroughly combined and smooth.
SPread the batter into a greased 13 x 10-inch baking pan and bake at 350 F for 30 minutes. Remove from the oven and allow to cool completely. Make the icing by combining an 8-ounce package of softened cream cheese with 1/2 cup of softened butter with an electric mixer until the mixture becomes smooth. Add 2 sifted cups of confectioner's sugar and continue mixing at a low speed until fully combined. Add 1 teaspoon of vanilla extract, stir and mix again.
Spread the frosting over the cooled pumpkin cake, and cut into bars.