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4 eggs
2 cups sugar
1 cup vegetable oil
15-ounce can pure pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg

Frosting:
2 (3-ounce) packages cream cheese, softened
3/4 stick (6 tablespoons) margarine, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups confectioners' sugar or less

Preheat oven to 350 degrees.

In a large bowl, mix eggs, sugar, oil and pumpkin. Sift together dry ingredients and add. Mix well. Pour batter into a greased and floured jelly roll pan. (The original recipe called for a 16-by-10-by-2 inch pan, but our 15-by-10 1/2-by-1 1/2-inch pan worked fine.) Bake for 25 minutes.

Frosting: Beat cream cheese, margarine (we used butter), vanilla and milk. Add powdered sugar and beat until correct consistency (we used 3 1/4 cups, most of a 1-pound box) and spread on cooled bars.

Note: Bars freeze well.

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Monday, November 19, 2001