• Cooking Time: 25 to 35 minutes
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 cups all purpose flour
• 15 oz. can of pumpkin
• 1 cup oil
• 4 eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 dashes allspice
• **Maple cinnamon cream cheese icing

1. Bring eggs to room temperature.
2. Preheat oven to 350 degrees
3. spray a 15 1/2 x 10 1/2 jelly roll pan
5. Onto wax paper, measure out 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt and 2 dashes allspice. I usually sift these all together to make sure I don't get a lump of baking soda etc. in my bars, but it is optional.
7. In large mixing bowl, mix together the two sugars, 15 oz of pumpkin, 1 cup oil, and the 4 room temperature eggs.
9. Add the dry ingredients a little at a time to the wet until they are blended together.
11. Pour onto the greased jelly roll pan, or a cookie sheet with sides.
13. Bake in a preheated 350 degree for 25 to 35 minutes.
15. Cool and frost with cream cheese icing and then cut into bars before removing from the pan.
17. **To regular cream cheese icing I added 3 teaspoons pure maple syrup and 1 teaspoon cinnamon.

One of my husband co-workers asked if his wife could make pumpkin bars, so of course I just had to comply. They were a hit and they said to tell me that I can bake for them anytime.