Originally from My Big Backyard magazine. All modifications my own.

Pumpkin Bars

2 C all-purpose flour
2 C sugar
1 T cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp nutmeg
½ tsp ground cloves
1 15-oz can pumpkin puree
4 large eggs
¾ C vegetable oil
1 tsp vanilla

12 oz cream cheese, room temperature
2 C powdered sugar
⅔ C butter, room temperature

1 C raisins or dried cranberries, optional

Preheat oven to 350°F and grease a 9 X 13 inch baking pan.

Mix the flour, sugar, salt and spices in a large bowl. Add the pumpkin, eggs, oil, and vanilla and beat until well blended. Spread the batter in the pan and bake until done, about 35 minutes. Cool in pan.

While the cake is baking, beat the cream cheese, powdered sugar and butter together in medium bowl. When the cake is cool, spread frosting over bars. If desired, press raisins into frosting in a decorative pattern. Cut into bars and serve.

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