Recipe - Double Quick Pumpkin Bars

BARS
1 cup Vegetable oil
4 Eggs
2 cup Sugar
2 cup Canned pumpkin
1 teaspoon Baking soda
One half teaspoon Salt
2 teaspoon Baking powder
2 teaspoon Cinnamon
2 cup Flour

FROSTING
3 ounce Cream cheese, softened
6 tablespoon Margarine, softened
1 teaspoon Milk
1 teaspoon Vanilla
2 cup Confectioners sugar

These moist pumpkin bars will keep up to a week, covered, in the
refrigeratorif they're not eaten up first! Preheat oven to 350ø.
In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie
ingredients and mix well.
Pour batter into an ungreased 15 x 10inch jelly roll pan. Bake at 350ø
for 20 to 25 minutes. Cool completely and frost with cream cheese frosting.
To make frosting, cream together all the frosting ingredients. Spread on
cooled, uncut cookies. After frosting has set, cut into equal size bars.
Store any leftover bars, covered, in the refrigerator.
Variation: Add One half cup chopped walnuts or raisins to the recipe. Yield: 36
pieces.