4 eggs
2 c. sugar
1 c. vegetable oil
1 (16 oz.) can pumpkin
2 c. 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
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. Bake 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.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese, softened
1/4 c. plus 2 tbsp. butter, softened
1 tsp. vanilla
2 c. powdered sugar

Mix cream cheese, butter and vanilla. Gradually beat in powdered sugar until smooth and of spreading consistency. 49 bars.