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Recipe submitted by Annette Hess from Eau Claire, WI.

Pumpkin Bars

4 large eggs
2 cups granulated sugar
1 (15-ounce) can pumpkin puree
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 cup raisins OR chopped nuts (or combination of both)
1 (3-ounce) package cream cheese, softened
1/3 cup butter OR margarine, melted
1 tablespoon milk
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

1. Heat oven to 350°F. Grease a 15 x 10-inch jelly roll pan.
2. In a large bowl, beat eggs until foamy. Add sugar, pumpkin puree and oil and beat for 2 minutes on medium speed with an electric mixer. Stir in flour, baking powder, cinnamon, baking soda and salt. Beat for 1 minute on low speed. Stir in raisins. Pour into prepared pan. Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely.
3. While bars cool, beat cream cheese, butter, mik and vanilla until fluffy. Add powdered sugar and blend until smooth. Spread evenly over cooled bars.

Makes 36 bars.