Pumpkin/Squash Raisin Bars
2 cups Flour
2 teaspoons Baking powder
1 teaspoon Baking soda
1/4 teaspoon Salt
2 teaspoons Cinnamon
1 teaspoon Pumpkin pie spice
2 cups Granulated sugar
1 cup Walnuts, chopped
1 cup Canola oil
1 (15 oz. can) Pumpkin
2 cups Pureed butternut squash
1 cup each of Canned pumpkin and pureed butternut squash
1/2 cup (or as desired) Raisins (soaked in very hot water and drained)
1 (3 oz.) pkg. Cream cheese (or less if desired – I prefer less)
6 Tablespoons Butter, softened
1 teaspoon Vanilla extract
2 cups Powdered sugar, sifted
1 teaspoon Milk or cream
Sift together the first 6 ingredients. Beat the sugar, oil and eggs until well blended. add squash/pumpkin and combine. Add sifted ingredients and mix well. stir in raisins and nuts.
Pour into lightly greased 17×11-inch pan (or if using a 10×15-inch pan be aware that the pan will be very full).
Bake at 350 degrees for 20-25 minutes (or longer if using the smaller pan). When cool, top with frosting.
Frosting: Combine all ingredients for frosting; beat until smooth. Add more milk if necessary.
Yield depends on size of pan and size of bars cut (24 or more depending on sizes)
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