2 c. sugar
1/2 c. oil
1 (16 oz.) can pumpkin
4 eggs, beaten
2 c. Bisquick
2 tsp. cinnamon
1/2 c. raisins

Beat oil, sugar, pumpkin, and eggs in large bowl on medium speed, scraping bowl occasionally. Stir in baking mix, cinnamon, and raisins. Pour into greased jelly roll pan (15 1/2 x 10 1/2 x 1 inc). Bake until wooden pick inserted in center comes out clean, 25-30 minutes. Cool. Frost. Cut into 2 x 1 inch bars. Store in refrigerate. Yields 5 dozen.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese, softened
1/3 c. butter, softened
1 tbsp. milk
1 tsp. vanilla
2 c. powdered sugar

Beat cream cheese, butter, milk, and vanilla until creamy. Stir in powdered sugar until smooth and of desired consistency.