Harvest pumpkin-spice bars

4 eggs
2 cups sugar
1 cup vegetable oil
1 can (15 ounces) pumpkin (not pumpkin pie mix)
2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins
1/2 cup chopped walnuts
Rich Cream Cheese Frosting:
1 package (3 ounces) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar

1. Heat oven to 350 F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2 x1 inch.
2. Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread batter in pan.
3. Bake 25 to 30 minutes or until light brown. Cool completely, about 1 hour.
4. Frost with Rich Cream Cheese Frosting. Sprinkle with walnuts. For 49 bars, cut into 7 rows by 7 rows. Refrigerate any remaining bars.
Rich Cream Cheese Frosting: Mix cream cheese, butter and vanilla in medium bowl. Gradually beat in powdered sugar until smooth.