1 cup white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons Mannix Premium Ground Vanilla Pumpkin Pie Spice
1/2 teaspoon Mannix Vanilla Salt
2 ounces package cream cheese, softened—can double if you like
1/2 cup butter, softened
1/2 teaspoon Mannix Double-Strength Vanilla Extract
3 cups sifted confectioners' sugar
2 teaspoons of Half and Half
1 ½ teaspoons of Pumpkin Pie Spice
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. In a separate bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice and salt. Stir dry ingredients into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly into a 10x15 inch jellyroll pan lined with parchment paper. Bake for 20 to 25 minutes in preheated oven. Cool completely before frosting.
4. To make the frosting, cream together the cream cheese and butter. Stir in Mannix Vanilla. Sift confectioners sugar with pumpkin pie spice adding a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares. You can store these in an airtight container at room temperature or in the refrigerator. (My family likes them chilled, just like our pumpkin pie.)