Pumpkin Bars with Cream Cheese Frosting

I actually found this recipe on Food Network. It is a Paula Deen recipe so I knew it would be good. I was all set to make it when I saw a better, semi-lighter version of it on one of the blogs that I frequent. It turned out so good. All of the family gobbled it up for Thanksgiving. It is a nice alternative to pumpkin pie.

Source: http://mymadisonbistro.com originally adapted from Paula Deen

for the bars:
4 eggs
1 cup brown sugar
1/2 cup granulated sugar
15 ounces pumpkin puree
1 teaspoon vanilla
1 cup canola oil
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt

for the icing:
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
2 ½ cups sifted powdered sugar
1 teaspoon vanilla
¼ teaspoon sea salt

for the bars:
Preheat oven to 350. Spray 13×9 inch pan with cooking spray.
In medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and ginger.
In a large bowl, whisk the sugars and eggs until mixed. Whisk in the oil and pumpkin puree. Stir in the vanilla.
Sprinkle the flour mixture over the pumpkin; stir with a spatula until no traces of flour remain.
Spread batter into pan and bake for 30-35 minutes or until inserted toothpick comes out clean. Cool completely.

for the icing:
Using the paddle attachment, mix cream cheese and butter on medium-low until smooth. Reduce speed to low, add powdered sugar ½ cup at a time, scraping the bowl as necessary. Add vanilla and salt, mix on low to combine. Spread frosting over cooled bars and cut.

Store covered in the refrigerator.