Pumpkin Raisin Bar Frosting
1/3 cup butter, softened
1 (3 oz. pkg.) cream cheese, softened
2 cups powdered sugar
1 tablespoons milk
1 teaspoon vanilla
In a small bowl, combine all frosting ingredients; beat until smooth.
Frost cooled bars.
Store in refrigerator. Makes 48 bars.
To make Pumpkin Raisin Cake, use 13x9 inch pan and bake 40 to 50 minutes