Pumpkin Bars made with Baking Mix

Ingredients

2 cups homemade gluten-free baking mix (recipe posted June 29, 2015)
2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoons pumpkin pie spice mix (recipe posted October 23, 2015--or 2 tablespoons cinnamon)
1 teaspoon baking soda
4 eggs, beaten
1 can pumpkin (15 oz can--not pumpkin pie mix)
1/2 cup raisins

1/4 cup cream cheese (1/2 of 8 oz package)
1/3 cup butter or margarine (I use butter flavor shortening for a white frosting)
1 teaspoon vanilla
2 tablespoons milk
2-2 1/2 cups powdered sugar

Step 1
Preheat oven to 350 degrees F. Grease bottom and sides of 15 x 10 x 1-inch pan with shortening or baking spray. Using your fingers make sure baking mix is in small, pea-sized clumps. Best to do this before mixing into batter.
Step 2
In a large bowl, beat all bar ingredients except raisins with electric mixer on low speed for 30 seconds, scraping bowl frequently. Beat on medium for 2 minutes. Stir in raisins. Pour into pan.
Step 3
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
Frosting
Step 4
In medium bowl, beat frosting ingredients with an electric mixer on low until smooth. Spread over cooled bars. Cut bars into 8 rows by 6 rows. Makes 48 cookies.