| | Directions | | Heat oven to 350°. Grease bottom and sides of jellyroll pan light with shortening. Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread mixture in pan. Bake 25 to 30 minutes or until lightly browned. Cool completely on wire rack. Cream Cheese Frosting: Mix cream cheese, butter and vanilla in medium bowl. Gradually beat in confectioners sugar until smooth. Frost bars and sprinkle with walnuts. |
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| Ingredients | | - |  | 4 eggs |
| - | | 2 cups sugar |
| - | | 1 cup vegetable oil |
| - | | 1 can pumpkin (15 ounce can) |
| - | | 2 cups flour |
| - | | 2 teaspoons baking powder |
| - | | 2 teaspoons cinnamon |
| - | | 1 teaspoon soda |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon ginger |
| - | | 1/4 teaspoon cloves |
| - | | Cream Cheese Frosting |
| - | | 1 package cream cheese, softened (3 ounce pkg) |
| - | | 1/3 cup butter, softened |
| - | | 1 teaspoon vanilla |
| - | | 2 cups confectioners sugar |
| - | | 1/2 cup chopped walnuts |
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