pumpkin bars from magnolia cookbook

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 1/4 cups canned pumpkin puree
1 1/4 cups sugar
3/4 cups vegetable oil (preferably canola)
3 large eggs, at room temperature
1/2 cup coarsely chopped toasted pecans

Preheat oven to 350 degrees
Grease and lightly flour a 13x9 inch baking pan
to make the bars: in a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt. set aside.
In a large bowl, on the medium speed of an electric mixer, beat together the pumpkin, sugar, oil and eggs until smooth, about 3 minutes. Add the dry ingredients and mix thoroughly. Stir in the pecans. Pour the batter into the prepared pan. Bake for 25-30 minutes or until a cake tester inserted into the center of the pan comes out clean. Remove from the oven and allow to cool completely before icing the top with the cream cheese icing. Garnish with pecans as desired.

Makes twelve 3 inch bars.