2 Cups flour
2 Cups sugar
1 Tbsp Ground Cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp Pumpkin Pie Spice
1 15-oz can solid pack pumpkin
4 large eggs
3/4 Cup vegetable oil
1 Cup raisins
6 oz cream cheese, room temperature
1 Cup powdered sugar
1/3 Cup butter, softened to room temperature
Preheat your oven to 350°F. Grease 15-1/2 x 10-1/2 x 1-in jelly roll/baking sheet.
Combine first seven (dry) ingredients ingredients in a large bowl to blend. Add pumpkin, eggs and oil, and beat until the “gooey” ingredients are will mixed in. Add raisins and stir until they are incorporated into the batter.
Spread batter in greased pans. Bake until tester inserted into center comes out clean, about 25 min. Cool pan completely before frosting cookies.
Beat together cream cheese, powdered sugar and butter in a medium bowl to blend. Spread frosting over pumpkin-raisin bars in a thin layer.
Refrigerate pan until you’re ready to serve, the cut into bars.