4 eggs
2 c. sugar
1 c. vegetable oil
1 (16 oz.) can pumpkin
2 c. plain flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
3/4 tsp. salt
1/2 c. raisins

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

CREAM CHEESE FROSTING:

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

Mix cream cheese and butter. Add vanilla and mix. Gradually beat in powdered sugar until smooth and of spreading consistency.