Author/Submitted by: Betty Crocker, October, 1994, #97
CREAM CHEESE FROSTING
About 48 pumpkin-shaped candies -,
About 1 inch each
Heat oven to 350. Grease jelly roll pan. Beat eggs, sugar, oil and pumpkin in large bowl. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in cranberries. Spread in pan.
Bake 25 to 30 minutes or until light brown; cool completely. Frost with Cream Cheese Frosting. Cut into 2 x 1 1/2-inch bars. Place 1 candy pumpkin on each bar. Refrigerate any remaining bars.
YIELD: About 4 dozen bars.