° 1 can (29 ounces) solid pumpkin
° 2½ cups white sugar
° 1½ cup vegetable oil
° 5 eggs
° 3 cups all-purpose flour
° 1 tablespoon baking powder
° 2 teaspoons ground cinnamon
° 2 teaspoons pumpkin pie spice
° 1½ teaspoons baking soda
° 1½ teaspoons of salt
° 2 (8 ounce) packages cream cheese, softened
° ½ cup butter, softened
° 2 teaspoons vanilla extract
° 2 cups sifted icing sugar
*Step by step
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly mold.
Beat pumpkin, white sugar, vegetable oil and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda and salt in a sieve; sift into pumpkin mixture and mix well; pour into prepared pan.
Bake in preheated oven until center springs back to the touch, 35 to 40 minutes. Cool totally before frost.
Beat cream cheese and butter together in bowl until smooth; add the vanilla extract and beat. Gradually beat the icing sugar into the icing, adding small amounts and making sure each batch is incorporated before introducing the next. Spread over the pumpkin bars..