1 cup vegetable oil
2 cups sugar
2 cups canned pumpkin
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups flour
3 ounces cream cheese, softened
6 tablespoons margarine, softened
1 teaspoon milk
1 teaspoon vanilla
2 cups confectioner’s sugar
Preheat oven to 350F. 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 350F 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.