BARS:
4 eggs
2 cups sugar
1 cup vegetable oil
1 (16 oz) can pumpkin
2 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup raisins

PECAN CREAM CHEESE FROSTING
1 (3-ounce) package cream cheese, softened
6 tablespoons margarine, softened
1 teaspoon vanilla extract
2 cups powered sugar, sifted
1/2 cup chopped pecans

BARS:
Mix eggs, sugar, oil and pumpkin in large mixing bowl. In a separate container, comine flour, baking soda, cinnamon, salt, baking powder, ginger and cloves. Add 1/3 dry ingredients to pumpkin mixture and mix well; then add another 1/3, and finally the remainder, mixing well after each addition. Stir in raisins. Pour into a greased 15 x 10 x 1 inch jelly roll pan. Bake in a preheated 350 degree oven until light brown, 25-30 minutes. When cool, frost with cream cheese frosting.

PECAN CREAM CHEESE FROSTING
Mix cream cheese, margarine, and vanilla extract. Gradually beat in powdered sugar. Spread on Pumpkin Bars and sprinkle with pecans.