1 c. pumpkin (or leftover squash)
1 to 2 c. sugar
4 eggs
1 c. oil
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 c. nuts, chopped

Combine all ingredients, stirring in nuts last. Bake in 10 x 15 inch cookie sheet for bars or 13 x 9 inch pan for cake, for 25 minutes at 325 degrees. Top with Lemon Glaze (see Carrot Cake recipe) or Cream Cheese Frosting:

3 oz. cream cheese
6 tbsp. butter
1 tsp. vanilla
3 c. powdered sugar