1 3/4 c. sugar
1/2 c. oil
16 oz. can pumpkin
4 eggs
2 c. bisquick (sift to get lumps out), important
2 tsp. cinnamon

Mix together and put in large cookie sheet lined with foil and sprayed with vegetable spray. Bake at 350 degrees for 25 minutes, let cool and frost.

FROSTING:

4 oz. cream cheese
1/4 c. butter, room temperature
1 tbsp. milk
1 tsp. vanilla
2 to 2 1/2 c. powdered sugar

Beat cream cheese, butter and vanilla until light and fluffy. Then add sugar and beat until smooth. Then frost pumpkin bars and cut.