This is a super recipe that Lisa sent me - I have seen it with slight variations in a few other places. I am not sure where it originated but it works and is super tasty!!! I made some slight variations as I went along and will share them with you.
For the Bars
4 Eggs (room temperature)
2 C White Sugar
1 C Vegetable Oil
1 Can (15 oz) Solid pack Pumpkin (not Pumpkin pie mix)
2 C AP Flour - Gold Medal is suggested
2 teas Baking Powder
2 Teas Ground Cinnamon
1 Teas Baking Soda
1/2 Teas Salt
1/2 Teas Ground Ginger
1/4 Teas Ground Clove (I kicked this up to a heaping 1/2 teas, I like Clove)
I also added 1/2 Teas Nutmeg
1 C Raisins, if desired (I didn't have raisins so I used 1/2 C Dried Cranberries and 1/2 C Craisins)
Cream Cheese Frosting
(I doubled this recipe to cover the cake)
1 Package (3oz) Cream Cheese , soften
1/3 C Butter or Margarine, soften
1 Teas Vanilla
2 C Icing Sugar
1/2 C Chopped Walnuts, if desired
1 - Pre-Heat oven to 350 degrees. Lightly grease bottom and sides of 15 x 10 x 1 inch pan with shortening. Now, I do not have a pan this size. I have a 13 x 9 x 2, so I used this pan and made a cake. In a large bowl, beat eggs, sugar, oil and pumpkin until smooth. Sift the dry ingredients (flour, baking powder, baking soda spices and salt) Stir dry ingredients into the liquid mix. Then stir in the fruit. Pour well combined batter into prepared pan.
2 - If using the 15 x 10 x 1 pan bake fo4 25 to 30 minutes, if you use a 13 x 9 2 pan bake for about 35 to 37 minutes, test cake at about 30 minutes to see if it is done. Cool completely in pan on cooling rack, about 2 hours.
3 - In a medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in icing sugar, 1 cup at a time, on low speed until smooth an spreadable. Spread frosting over cooled bars. Sprinkle with walnuts. For bars cut into 7 rows by 7 rows. Store in refrigerator.