Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, bicarb soda, baking powder and salt. Stir into the pumpkin mixture.
Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before icing.
My mother-in-law's a coeliac, so I made this gluten-free by using gluten-free plain flour, as well as adding a tsp of xanthan gum. I ended up having to cook this for a lot longer than 30mins; approximately 45mins all up?! When turned out the bottom of it was slightly soggy for my liking, but the nice crust on the top did make up for that. Would make this again because the flavour was great, but would want to rectify the soggy bottom! - 22 Jun 2012