This recipe came from the back of a can of pumpkin decades ago. I have made it decreasing the oil to 3/4 cup and it still turns out moist. This is a very easy snack cake to prepare. I used to make it often for my kids when they were school age, because they loved to eat it after school.

2 c. flour
2 c. sugar
2 tsp. baking powder
1 tsp. each of baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ground cloves
1 c. vegetable oil
1 – 16 oz. can of pumpkin (2 cups)
4 eggs
1/2 c. chopped nuts
1/2 c. raisins

Heat oven to 350 degrees. Grease a 15 X 10 pan or a 13 X 9 pan (I just spray it with Pam). Combine all ingredients, except nuts and raisins.
Beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan. Bake 25-30 minutes.
(may take up to 45-50 minutes depending on your oven). Check with toothpick.

Frost cooled bars with cream cheese frosting.

Cream Cheese Frosting

2 cups powdered sugar
1/3 cup margarine (softened)
1 – 3 oz. pkg. cream cheese (softened)
1 T. milk
1 tsp. vanilla

Beat all ingredients until smooth

* Pumpkin bars with cream cheese frosting must be stored in the refrigerator.