|Salad oil||3⁄4 Cup (12 tbs)|
|Sugar||2 Cup (32 tbs)|
|Canned pumpkin||15 Ounce (1 Can)|
|All purpose flour||2 Cup (32 tbs)|
|Ground cinnamon||2 Teaspoon|
|Ground ginger||3⁄4 Teaspoon|
|Ground cloves||3⁄4 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Orange cream cheese frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
In large bowl of an electric mixer, beat eggs lightly; beat in oil, sugar, and pumpkin.
In another bowl, stir together flour, cinnamon, ginger, cloves, nutmeg, salt, baking powder, and baking soda; gradually add to pumpkin mixture, blending thoroughly.
Pour batter into a greased and flour-dusted 10 by 15-inch rimmed baking pan.
Bake in a 350Â° oven for about 35 minutes or until edges begin to pull away from pan sides and center springs back when lightly touched.
Let cool in pan on a rack.
Prepare orange cream cheese frosting and spread over cooled cookies; cut into 1 by 2-inch bars.
If desired, top each bar with an almond.