4. In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days. Makes 24 bars. saturated fat: 4g, cholesterol: 45mg, sodium: 147mg, carbohydrate: 31g, fiber: 1g, protein: 3g |