Harvest Pumpkin Bars

Source: The Pampered Chef

2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 ounce) can solid-pack pumpkin
3/4 cup vegetable oil
4 eggs, beaten
3 ounces cream cheese, softened
6 tablespoons butter or margarine, softened
1 teaspoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

Heat the oven to 350 degrees F.

Mix the flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda and salt in a large mixing bowl. Stir in the pumpkin, oil and eggs. Spread in a greased 10 x l5-inch baking pan. Bake for 20 to 25 minutes or until the edges pull from the sides of the pan. Cool in the pan on a wire rack.

Combine the cream cheese, butter, milk and vanilla extract in a medium mixer bowl. Beat at medium-high speed until smooth, scraping the bowl occasionally. Add the confectioners' sugar, beating constantly until of spreading consistency. Spread over the baked layer. Chill, covered, until serving time. Cut into 48 bars. Yield: 48 bars Freeze for future use if desired.

Per Serving: Calories 130; Fat 6 g; Sodium 97 mg; Dietary Fiber 1 g