4 eggs
2 c. sugar
1 c. vegetable oil
1 can (16 oz.) pumpkin
2 c. Gold Medal all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. raisins
Cream cheese Frosting
1/2 c. chopped nuts

Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour batter into pan. Beak until light brown, 25 to 30 minutes. Cool; frost with Cream Cheese Frosting. Sprinkle with nuts. Cut into bars, about 2 x 1 1/2 inches. Refrigerate any remaining bars. 49 cookies.

CREAM CHEESE FROSTING:

Mix 1 package (3 ounces) cream cheese, softened, 1/4 cup plus 2 tablespoons butter, softened and 1 teaspoon vanilla. Gradually beat in 2 cups powdered sugar until smooth and of spreading consistency.