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

Add sugar, oil and pumpkin to beaten eggs. Beat about 1 minute on medium speed, scraping the bowl often. Add Bisquick and cinnamon and beat until smooth; stir in raisins. Bake in greased and floured jelly roll pan at 350 degrees for 25 minutes or until inserted pick comes out clean. Cool completely and then frost with cream cheese frosting.

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1 (16 oz.) box powdered sugar

Beat cream cheese; add vanilla and beat until creamy. Add powdered sugar, small amount at a time, and mix thoroughly. (Add a drop of milk or water if necessary to make a spreading consistency.) Spread on cooled pumpkin bars. Chill before cutting. Store in refrigerator.