Pre-heat oven to 350 degrees.

Mix sugar, oil, pumpkin and eggs until smooth.

Sift together salt, flour, baking powder, baking soda, cinnamon and ginger.

While mixing, slowly add the flour mixture to the pumpkin mixture. Combine until smooth.

Pour into a greased/floured jelly roll pan (or use parchment paper sprayed lightly with non-stick spray).

Bake for 20-25 minutes. Bars are done when a toothpick is inserted into the middle of the pan and comes out clean.

Note: The recipe calls for 2 cups of pumpkin, this means the small 15oz can is not enough (1/4 c short). There will be some extra pumpkin from the larger can. Feel free to freeze the remaining pumpkin for the rest of your fall baking. I like to add some of it to my french toast batter.

Cream butter and cream cheese until smooth.

Slowly blend in confectioner's sugar and vanilla. Add milk as needed until silky smooth, but not runny.

Spread a thin layer of frosting on top of cooled pumpkin bars.