1 white cake mix with pudding
1 c. water
3 eggs or egg whites
1/3 c. (heaping) pumpkin butter
1 tsp. ground cinnamon
1 tsp. ground allspice
1 c. raisins

In a large mixing bowl combine cake mix, cinnamon, allspice, eggs, pumpkin butter and water with an electric mixer until smooth; mix in raisins. Pour into greased and floured 13-inch by 9-inch jelly roll pan. (The pumpkin butter is used instead of oil.)

Bake at 350°F for approximately 28 minutes until it springs back to the touch. Cool cake for approximately 30 minutes. Then icing as follows.

Icing:

2 tbsp. creamy vanilla icing
1 tbsp. pumpkin butter

Mix the two ingredients then lattice across the top to give a design. You can put the ingredients in a sandwich bag and cut a small hole at one corner, then squeeze it out on the cookie bars.