4 eggs
1 2/3 c. granulated sugar
1 c. vegetable oil
2 c. cooked pumpkin or 1 (16 oz.) can pumpkin
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt

In a mixing bowl, beat eggs with a fork. Add sugar, oil, pumpkin, flour, baking powder, cinnamon and salt; mix well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree oven 25 to 30 minutes. Do not overbake. Let cool in pan. Makes 20 cookies.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese, softened
1/2 c. butter
1 tsp. vanilla
2 c. confectioners' sugar

In a mixing bowl, combine cream cheese, butter, vanilla and confectioners' sugar. Beat until smooth.

Frost cooled cookie layer (still in pan) with cream cheese frosting. Cut into bars. Store in refrigerator. These freeze beautifully.