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.
Freeze for future use if desired.
Per Serving: Calories 130; Fat 6 g; Sodium 97 mg; Dietary Fiber 1 g