Apricot Pumpkin Bars


4 eggs
2 C white sugar
1 C vegetable oil
15 oz can pumpkin puree
1/4 C B & R Farms Diced Dried Apricots
2 C all-purpose flour
2 t baking powder
2 t ground cinnamon
1 t baking soda
3/4 t salt

8 oz low fat cream cheese, softened
1 C butter, softened
2 t vanilla extract
4 C confectioners' sugar
1/4 C B & R Farms Diced Dried Apricots


Preheat oven to 350 F. Spray a large jelly roll pan with cooking spray and lined with parchment paper, lightly spraying with cooking spray again.
Beat eggs in a large bowl until foamy; add sugar, oil, pumpkin & apricots. Beat on medium speed until well mixed.
In a separate bowl, blend flour, baking powder, cinnamon, baking soda & salt in a separate bowl. Beat flour mixture into egg mixture until just combined. Pour batter into pan & bake until a toothpick inserted comes out clean, about 25-30 minutes. Cool completely.
Frosting: Beat cream cheese, butter & vanilla together in a bowl until smooth. Gradually add confectioners' sugar; beating until combined. Frost bars and cut into desired size. Sprinkle with diced apricots.