Peter Pumpkin Squares

1 (16 ounce) can pumpkin
1 2/3 cups firmly packed brown sugar
4 eggs
1 1/2 cups quick or old-fashioned oats (uncooked)
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup vegetable oil
1 1/2 cups all-purpose flour

Heat oven to 350 degrees F. Grease a 15 x 10 x 1-inch jellyroll pan.

Combine pumpkin, sugar, eggs and oil, mixing until well blended. Add combined flour, oats, cinnamon, baking powder, baking soda and salt; mix well. Pour into prepared pan, spreading evenly.

Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely.

Frosting:
1 (3 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 cup chopped nuts

Beat together cream cheese, butter and vanilla extract until well blended. Gradually add sugar, beating smooth. Spread frosting over cold cake and sprinkle with nuts.