colonial pumpkin bars with cream cheese frosting

3/4 cup butter
2 cups sugar
1 (16 oz) can pumpkin
4 eggs
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup chopped pecans (optional)

cream butter and sugar together. blend in pumpkin and eggs. mix remaining ingredients together and add to creamed mixture. spread in a greased jelly roll pan (10x15) or for more of a cake-like treat, a greased 9x13. bake at 350 for 25-35 minutes depending on pan size. when cooled spread with cream cheese frosting. recipe to follow. store in airtight container.

Cream Cheese Frosting- (my achilles heel)

8 oz cream cheese, softened
1/2 cup butter, softened
1 1/2 lbs powdered sugar
1 tsp vanilla

blend cream cheese and butter well. gradually add powdered sugar and beat until smooth. add vanilla and blend well. lick bowl completely clean with index finger. :)