2 c. sugar
1/2 c. vegetable oil
1 can (16 oz.) pumpkin
4 eggs, beaten
2 c. Bisquick
2 tsp. ground cinnamon
1/2 c. raisins
Cream Cheese Frosting (below)

Heat oven to 350 degrees. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Beat sugar, oil, pumpkin and eggs in large mixer bowl on medium speed, scraping bowl occasionally, 1 minute. Stir in Bisquick, cinnamon and raisins.

Pour into pan. Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes; cool. Frost with Cream Cheese Frosting. Cut into bars about 3x1 inch. Refrigerate any remaining bars. Makes 50 bars (less if cut larger.)

CREAM CHEESE FROSTING:

1 pkg. (3 oz.) 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.