4 eggs
1/2 c. vegetable oil
2 c. sugar
1 (16 oz.) can pumpkin (2 c. pumpkin or persimmon pulp)
2 c. flour
3/4 tsp. nutmeg
2 tsp. ground cinnamon
3/4 tsp. ground ginger
3/4 tsp. cloves
3/4 tsp. salt
2 tsp. baking powder
1 tsp. baking soda

In large bowl beat eggs lightly. Beat in oil, sugar and pumpkin. Mix together and add gradually to pumpkin mixture; flour, cinnamon, ginger, cloves, nutmeg, salt, baking powder and baking soda. Pour batter into a greased and floured 10 x 15 inch rimmed baking pan. Bake at 350 degrees about 35 minutes or until edges begin to pull away from pan sides and center springs back when lightly touched. Let cool in pan on a rack.

ORANGE CREAM-CHEESE FROSTING:(OPTIONAL)
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. butter, softened
1 1/2 tsp. vanilla
3/4 tsp. grated orange peel
2 c. powdered sugar (approx.)

Beat cheese and butter until fluffy. Beat in milk, vanilla and orange peel. Gradually sift in enough powdered sugar (about 2 cups) to make a spreadable icing. Spread over cooled cookies. Cut in 1 x 2 inch bars. Makes about 6 dozen bars.