4 eggs
2 c. sugar
1 c. oil (vegetable)
1 can pumpkin
2 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
3/4 c. chopped pecans (optional)

Mix all together by hand (I use a mixer). Pour into greased and floured jelly roll pan. Bake at 350 degrees for 25 minutes.

FROSTING:

3 oz. cream cheese
3/4 stick butter (6 tbsp.)
3 c. powdered sugar
1 tsp. vanilla
1 tbsp. milk

Beat all together in mixer. Spread on cooled bars.