This family favorite is a Bisquick recipe! It's so easy! Modifications for diabetics included.
2 cups sugar (or 2 cups Splenda for Baking)
1/2 cup vegetable oil (or 1/2 cup apple sauce)
1 can (16 oz.) pumpkin
4 eggs, beaten
2 cups Bisquick baking mix (reduced fat)
2 tsps. ground cinnamon
1/2 cup raisins
Heat oven to 350 degrees. Grease 13 X 9 X 2 inch pan. Beat sugar, oil, pumpkin, and eggs in large mixer bowl on medium speed, scraping bowl occasionally. Stir in baking mix, cinnamon, and raisins. Pour into pan. Bake until wooden pick inserted in center comes out clean, 25-30 minutes. Cool. Frost with cream cheese frosting, cut into bars, refrigerate leftover bars.
CREAM CHEESE FROSTING
3 oz. cream cheese
1/3 cup margarine
1 tbs milk
1 tsp vanilla
2 cups powdered sugar
Note: I received no compensation from Bisquick or Splenda for this post. The diabetic modifications are my own.