Pump­kin Bars
4 large eggs
2 cups sugar
1 cup veg­etable oil
1 can (15-oz.) pump­kin (not pump­kin mix in a can)
2 cups all-purpose flour
2 tea­spoons bak­ing pow­der
2 tea­spoons ground cin­na­mon
1 tea­spoon bak­ing soda
½ tea­spoon salt
½ tea­spoon ground gin­ger
½ tea­spoon ground cloves
1 cup raisins (optional)
Cream Cheese Frost­ing (If you want lots of frost­ing, dou­ble the recipe. You will
have some left over).

1 pkg. (3 oz. cream cheese, soft­ened)
1/3 cup but­ter or mar­garine, soft­ened –not melted
1 tea­spoon vanilla
2 cups pow­dered sugar
½ cup chopped wal­nuts, optional
1. Heat oven to 350 degrees. Lightly grease bot­tom and sides of a jelly
Roll pan. (15x10x1 inch) with short­en­ing.
2. In large bowl, beat eggs, sugar, oil and pump­kin until smooth.
3. Stir in flour, bak­ing pow­der, cin­na­mon, bak­ing soda, salt, gin­ger, and cloves.
4. Stir in raisins if desired.
5. Bake about 25 min­utes (more or less) (ovens vary) until lightly brown. Place a tooth­pick
in the mid­dle, check to see if it comes out clean. Do not over­bake. Com­pletely
cool pan on wire rack, about 2 hours.
Cream cheese frost­ing
In medium bowl, beat cream cheese, but­ter and vanilla with elec­tric mixer on low speed until
Smooth. Grad­u­ally beat in pow­dered sugar, one cup at a time, on low speed until smooth and spread­able.
(You may add more pow­dered sugar for desired con­sis­tency). Sprin­kle with wal­nuts. Store cov­ered
In refrigerator.