Beat eggs and pumpkin puree together in a large mixing bowl or in the bowl of your stand mixer.
Add sugar until combined, then slowly add oil.
Add remaining ingredients in order. Continue mixing just until flour is incorporated, then add raisins.
Divide batter between two ungreased 8" x 11" baking pans. Sprinkle extra raisins and nuts on top of batter if you like.
Bake at 350*F for 30 minutes or until toothpick or chopstick comes out clean. Cool in pans and then cut into squares.
Einkorn flour is made from an older variety of wheat and tends to be easier for people with a wheat intolerance to digest. You can substitute it 1:1 for all-purpose flour in this easy pumpkin spice bar recipe -- nobody will know the difference.