I was in the mood for something pumpkin-y, and we have a covered dish lunch tomorrow - I found these at Sweet Pea's Kitchen, which looks like a great website. I added nutmeg, and baked it on a cookie sheet/jelly roll pan so I'd have more for the lunch. My changes are in bold type.
For the Pumpkin Bar:
1 2/3 cups granulated sugar (I used 1 1/3 cups)
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon (I used 3 teaspoons)
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
For the Cream Cheese Frosting:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan. (I used a jelly roll pan, and lined it with parchment paper sprayed with PAM)
In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy. I did this mixing by hand.
In a large bowl whisk together the flour, baking powder, cinnamon, nutmeg, salt and baking soda.
Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.