Pumpkin Bars by Genki

PUMPKIN BARS

3 cups flour
1 TBS baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 TBS cinnamon
1 large can pumpkin (29 ounces)
2 1/2 cups sugar
1 1/3 cup vegetable oil


1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large mixing bowl beat together pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased, LARGE baking pan.
3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

Frosting:
4 1/2 oz softened cream cheese
1 1/2 tsp vanilla
6 TBS softened margarine
3 cups sifted powdered sugar

In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator for up to 3 days.