Categories: Cookies 
      Yield: 1 servings 
  
------------------------------------BARS------------------------------------ 
      1 c  Vegetable oil                     1/2 ts Salt 
      4    Eggs                                2 ts Baking powder 
      2 c  Sugar                               2 ts Cinnamon 
      2 c  Canned pumpkin                      2 c  Flour 
      1 ts Baking soda                    
 
----------------------------------FROSTING---------------------------------- 
      3 oz Cream cheese, softened              1 ts Vanilla 
      6 tb Margarine, softened                 2 c  Confectioners sugar 
      1 ts Milk                            
  
   These moist pumpkin bars will keep up to a week, covered, in the 
  refrigerator-if they're not eaten up first! 
   
   Preheat oven to 350Ü. 
   
   In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie 
  ingredients and mix well. 
   
   Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at 350Ü 
  for 20 to 25 minutes. Cool completely and frost with cream cheese frosting. 
   
   To make frosting, cream together all the frosting ingredients. Spread on 
  cooled, uncut cookies. After frosting has set, cut into equal size bars. 
   
   Store any leftover bars, covered, in the refrigerator. 
   
   Variation: Add 1/2 cup chopped walnuts or raisins to the recipe. 
   
  Yield: 36 pieces. Loretto J. Hulse, Food Writer, Tri-City Herald, 
  Tri-Cities, WA 
   
     Randy Shearer