2 c. sugar
1 (16 oz.) can pumpkin
2 c. Bisquick mix
1/2 c. raisins
1/2 c. vegetable oil
4 eggs, beaten
2 tsp. ground cinnamon
Cream cheese frosting (recipe below)

Heat oven to 350 degrees. Grease 15 1/2 x 10 1/2 x 1 inch jelly roll pan. Beat sugar, oil, pumpkin, and eggs, in large mixer bowl on medium speed, scraping bowl occasionally, 1 minute. Stir in baking mix, cinnamon, and raisins. Pour into pan. Bake until wooden pick inserted in center comes out clean, 25-30 minutes; cool. Frost with Cream Cheese Frosting. Cut into bars, about 3x1 inches. Refrigerate any remaining bars.

CREAM CHEESE FROSTING:

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

Beat cream cheese, butter, milk, and vanilla until creamy. Stir in powdered sugar until smooth. Approximately 50 bars.