Pumpkin Bars

I know these remind everyone of autumn get together but I tend to use pumpkin all year-long. This is an old recipe off the raisin boxes. I remember when raisins were rock solid coming out of the box.
I have added my changes to the recipe on the side. I like more raisins, and like a thicker, cream cheesier frosting.

Ingredients:
2 cups all purpose flour
2 cups sugar
2 tsp. baking powder
1 tsp baking soda
1 tsp cinnamon ( I always add 2 tsp, because its so good for you.)
1 tsp. nutmeg
1/2 tsp salt
1/2 tsp cloves
1 cup vegetable oil
1 16oz can (2 cups pumpkin) ( the last pumpkin I bought was only 15 oz. )
4 eggs
1/3 cup chopped nuts ( I omit these)
1/2 cups raisins ( I add 1 to 2 cups softened raisins)
Frosting:
2 cups powdered sugar ( I add 4 cups)
1/3 cups margarine or butter ( I add 1/2 cup)
1 (3 oz) pkg cream cheese softened ( I add an 8 oz pkg, so I can taste the cream cheese)
1 Tbs. Milk ( I add a little at a time until spreading consistency)
1 tsp vanilla

Heat oven to 350 degrees. Grease and flour 1 15x10x1 inch baking pan.

Put your raisins in a microwave safe bowl and cover with water. Heat for 3 minutes and let set in water until you are ready to add.

Combine all your ingredients in your mixing bowl, except for nuts and raisins., beat at low speed until your ingredients are moistened. Increase your speed to medium for 2 minutes.

Drain you raisins, well. On low speed add your nuts and raisins until just blended.

Pour into your greased & floured pan.

Bake at 350 degrees for 25 - 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

Frosting: Combine your butter, cheese, milk and vanilla and beat until light. Add your powdered sugar, ( again I double mine). Beat on high until smooth and creamy.

Frost when cooled. Cut into bars. Store into refrigerator.
Yield is 48 bars.

If you are using a 9x13x2 inch pan, bake for 45 - 50 minutes.