Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, beat together 4 eggs and 2 cups of granulated sugar until thick and light in color.

Gradually drizzle in 1 cup of vegetable oil and add 1 (15 oz) can of pumpkin puree, mixing until smooth.

In a separate bowl, whisk together 2 cups of sifted all-purpose flour, 2 tsp of baking powder, 2 tsp of ground cinnamon, 1 tsp of salt, and 1 tsp of baking soda.

Slowly add the dry mixture to the wet ingredients, folding together until just combined.

Pour the batter into the greased baking pan and spread evenly.

Bake for 25-30 minutes, checking for doneness with a toothpick.

Allow the bars to cool in the pan for at least 15 minutes before transferring to a wire rack.

Beat together 8 oz of softened cream cheese and 1/2 cup of softened butter until smooth.

Gradually add 2 cups of sifted confectioner’s sugar and 1 tsp of vanilla extract, mixing until creamy.

Spread the cream cheese frosting evenly over the cooled pumpkin bars.

Cut the pumpkin bars into squares and serve.