1 c. oil
2 c. sugar
2 c. pumpkin
4 eggs
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. ginger

Mix together. Put into a greased 11x17 jelly roll pan. Bake at 350 degrees for 20 to 30 minutes.

FROSTING:

3 oz. cream cheese (room temp.)
1 tsp. vanilla
3/4 stick butter (6 tbsp.)
1 tbsp. milk or cream
1 3/4 c. powdered sugar

Mix well and spread on cooled bars.

NOTE: The cloves, allspice and ginger are optional but they do add good flavor. May also add nuts if desired.

This recipe also works in a 9x13 cake pan if you don't care for bars.