In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, bicarb soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 20x30cm Swiss roll tin. Bake for 25 to 30 minutes in preheated oven. Cool before icing.
To make the icing, cream together the cream cheese and butter. Stir in vanilla. Add icing sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Delicious, easy to make, and reasonably healthy for a sweet treat. In step 2 my mixture never got to 'light and fluffy', it was a thick orange liquid but I continued and it worked perfectly. Yum! - 27 Jun 2015