Pumpkin Bars

This recipe comes from my friend Amy, who got it from her mom - original source unknown. Winter squash should work fine in place of the pumpkin. I think I may experiment with it a little, but for now, here's the recipe as it came to me. Note that this calls for either one large pan or two smaller ones. If desired, you can frost these with cream cheese frosting. The result is really more like a moist cake than a bar, but tasty.

4 eggs, beaten
1 cup vegetable oil
2 cups sugar
1 3/4 cups cooked mashed/pureed pumpkin
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp ground cloves

Preheat the oven to 350 degrees and grease either a 12x18-inch pan or else one 9x13 pan and one 8x8 pan.

Combine the eggs and vegetable oil in a large bowl. Stir in the sugar and pumpkin.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl and whisk together.

Add the dry ingredients to the wet ingredients and blend well. Our the batter into the greased pan(s) and bake for 25-30 minutes, until a toothpick comes out clean.