2 c. granulated sugar
1/2 c. vegetable oil
1 (16 oz.) can pumpkin
4 eggs, beaten
2 c. buttermilk baking mix (Bisquick)
2 tsp. ground cinnamon
Shortening to grease pan
1/2 c. raisins (optional)

For frosting:

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

In large bowl of electric mixer, beat sugar, oil, pumpkin and eggs for about one minute on medium speed, scraping bowl occasionally. Stir in baking mix, cinnamon and raisins. Pour mixture into greased 9 x 13 inch baking dish. Bake in a 350 degree oven about out 25 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely.

To make frosting, beat cream cheese, butter, milk and vanilla until creamy. Stir in confectioners' sugar until smooth. Use to frost cooled cake. Cut into bars. These store well in the refrigerator for several days. Yield: 24 to 32 bars.