• 3 eggs
• 1 2/3 cups sugar (I use brown sugar)
• 1/2 cup cooking oil
• 1 can (16 oz) pumpkin or 1 1/2 cups cooked pumpkin
• 2 cups  GF flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Beat all ingredients for 2 minutes. Place in 9 x 13 inch (23 x 33 cm) pan. Bake at 350 F (175 C) for 25 to 30 minutes.

Icing (Leave icing off for dairy-free):

• 8 oz (250 grams) cream cheese
• 1/2 cup (100 grams) butter or margarine
• 1 teaspoon vanilla
• 3 cups powdered (icing) sugar

Beat 3 minutes.  Frost bars when cool. I would use only 2/3 of this icing.