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| 2 | cups Original Bisquick® mix |
| 2 | cups granulated sugar |
| 1/2 | cup vegetable oil |
| 2 | teaspoons ground cinnamon |
| 1 | teaspoon baking soda |
| 4 | eggs, beaten |
| 1 | can (15 oz) pumpkin (not pumpkin pie mix) |
| 1/2 | cup raisins |
|
| 1 | package (3 oz) cream cheese, softened |
| 1/3 | cup butter or margarine, softened |
| 1 | tablespoon milk |
| 1 | teaspoon vanilla |
| 2 | cups powdered sugar |
| 1. | Heat oven to 350°F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray. |
| 2. | In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Pour into pan. |
| 3. | Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours. |
| 4. | In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed until smooth. Spread over bars. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator. |
| Heat oven to 375°F. Decrease granulated sugar to 1 1/2 cups and baking soda to 1/2 teaspoon. Substitute 1/4 cup Gold Medal® all-purpose flour for 1/4 cup of the Bisquick mix. |
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| Two teaspoons of pumpkin pie spice can be used instead of the ground cinnamon in this recipe. |
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| Top each bar with a piece of Halloween candy. Or lightly press small leaf-shaped cookie cutter into center of cut bar. Use cotton swab to dust ground cinnamon inside cutter, creating leaf design. |
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| Use a 1-pound container of Betty Crocker® Rich & Creamy cream cheese frosting. |
Nutrition Information:
130 ( 50); 5g ( 2g, 0g); 25mg; 110mg; 19g ( 0g, 15g); 1g 30%; 0%; 0%; 2% 1/2 ; 1 ; 0 ; 1 1