2 c. sugar
1/2 c. oil
1 (16 oz.) can "solid pack" pumpkin
3 lg. or 4 med. eggs
2 c. Bisquick
1/2 c. raisins
2 tsp. cinnamon

Preheat oven to 350 degrees. Grease 9"x13"x2" pan. Beat sugar, oil, pumpkin and eggs with an electric mixer at medium speed. Stir Bisquick, raisins and cinnamon in by hand. Pour into pan and bake for 25 to 30 minutes. Cool, frost with icing below.

FROSTING:

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

Beat together the cream cheese, butter, milk and vanilla. Add powdered sugar. If too stiff, add more liquid. Spread on cooled bars and cut into bars. Yield: approximately 24 bars.