1/2 c. butter
1 c. sugar
1 c. firmly packed brown sugar
1 lb. can (1 1/2-2 c.) cooked or canned pumpkin
2 tsp. vanilla
4 eggs
1 1/2 c. unsifted Pillsbury flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 tsp. pumpkin pie spice
1 c. raisins or chopped nuts
1/2 c. chopped nuts

Preheat oven to 350 degrees. In large saucepan melt butter. Stir in sugars, pumpkin, vanilla and eggs; beat well. Stir in remaining ingredients until well mixed. Pour into greased 15 x 10 x 1 inch jelly roll pan. Bake 20-25 minutes or until top springs back when lightly touched. Cool. If desired, frost with 1/2 a recipe of Cream Cheese Frosting or sprinkle with powdered sugar. 70-80 bars.

With self-rising flour, omit baking powder, soda and salt.

Substitute 1 teaspoon cinnamon, 1 teaspoon nutmeg and 1/2 teaspoon ginger for pumpkin pie spice.

CREAM CHEESE FROSTING:

4 oz. cream cheese
1 tsp. vanilla
1/2 tsp. salt
1 lb. (about 4 c.) powdered sugar
1/3-12 c. milk or cream