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

Beat eggs, sugar, oil and pumpkin until fluffy. Add dry ingredients; mix thoroughly. Pour into ungreased cookie sheet. Bake at 350 degrees for 25 to 30 minutes.

FROSTING: Cream together 1 (3 oz.) package cream cheese and 1/2 cup soft butter. Add 1 teaspoon vanilla and 2 cups confectioners' sugar. Frost squares when cool. Sprinkle with nuts.