2 c. flour
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. cloves
1 c. oil
16 oz. can pumpkin
4 eggs

FROSTING:

2 c. powdered sugar
1/3 c. butter, softened
3 oz. cream cheese, softened
1 tbsp. milk
1 tsp. vanilla

Heat oven to 350 degrees. Grease 15x10x1 inch jelly roll pan. Lightly spoon flour into measuring cup; level off.

In large bowl, blend all bar ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased pan. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

In small bowl, combine frosting ingredients; beat until smooth. Spread over cooled bars. Store in refrigerator.