Mickey Pumpkin Bars

Friends these pumpkin bars are so so good! There are so many things that I love about them but mostly I love that they are easy to make, stay fresh for days on end, feed a crowd, can be made well beforehand, are hard to mess up and are super moist and tasty! Our neighbor shared them in our Church Cookbook and they are just the best! They cut super smooth, which is oddly so satisfying, but also look at how fun it is when you use cookie cutters for them, making mickey and pumpkin shapes somehow makes them even more magical!

Pumpkin Bars:
4 Eggs
1 & 2/3 Cup Sugar
1 Cup Oil (the Costco olive oil works great, but so does just regular vegetable oil)
2 Cups canned pumpkin
2 Cups unbleached flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt (my mom has used regular salt and it works great too, if you do use sea salt make sure it's just fine sea salt you wouldn't want to use the coarse salt)

Beat together eggs, sugar, oil and pumpkin.  Whisk together flour, cinnamon, baking powder, baking soda, and salt.  Mix dry ingredients and wet ingredients just until nice and smooth, scraping sides - do not over beat.  Spray large cookie sheet with cookie spray and make sure to use a paper towel to get it up on the sides as well. Bake at 350 degrees for 22 minutes (I'm more at sea level so I did more like 335 degrees for 22 minutes and it worked great).  Then Frost when cooled.

Cream Cheese Frosting:

3 Cups powder sugar
3/4 Cup butter, softened
6 oz cream cheese
1 & 1/2 tsp vanilla.