Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
Step
2
Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
Step
3
In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.
Rise to the occasion! If using self-rising flour, there is no need to add baking powder, baking soda and salt.
Add a bit of lemon zing to the cream cheese frosting by substituting lemon juice for the vanilla and adding 1 teaspoon grated lemon peel.
It’s important not to substitute canned pumpkin pie mix in this recipe. Canned pumpkin pie mix has added sugar and spices. Using canned pumpkin gives you, the baker, control over sugar and spice levels in your dessert.
