Pumpkin Bars

The other night, my friend, Cindy, made the most delectable pumpkin bars. They were divine! To be honest, I am not a huge pumpkin person, but these totally won me over. Here is the recipe...enjoy!

Lion House Pumpkin Bars
4 eggs
1 3/4 cups sugar
1 cup vegetable or canola oil
1 27-ounce can pumpkin
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda

Cream Cheese Frosting:
18 ounces cream cheese, softened (2 blocks works even though it is only 16 ounces)
1/4 cup butter or margarine softened
2 1/2 cups powdered sugar
hot water, as needed (optional)

Preheat oven to 350 degrees. Beat eggs in a large bowl until light and foamy, beat in sugar and oil. Add pumpkin and stir until well mixed. In a separate bowl sift together flour, baking powder, salt, cinnamon, cloves, and baking soda. Add pumpkin mixture and stir well. Pour into two ungreased 9x13 pans or one 13x18 inch sheet cake pan. Bake for 20-25 minutes. Allow to cool.
Beat cream cheese and butter (margarine) until very soft. Add powdered sugar and beat on medium speed until well-creamed and fluffy. If frosting is not spreadable, add hot water 1 teaspoon at a time until frosting is soft enough to spread.
Frost with cream cheese frosting.
Yield ~ 20 squares.

****Ok, Celiac Girls, to make this gluten-free, use 2 cups all-purpose gluten free flour and add 1/4 teaspoon xantham gum. That should work for us. If any of you try this before me, please let me know how it turned out. Those are the only 2 things that I can think of that would need to be added/substituted to make it GF.