Bisquick Pumpkin Bars



  • 2 cups Original Bisquick Mix
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
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  • 4 eggs, beaten
  • 1 can (15 oz.) pumpkin (not pumpkin mix)
  • 1/2 cup raisins

Cream Cheese Frosting:

  • 1 pkg. (3 oz.) cream cheese, softened
  • 1/3 cup butter or margarine, softened
  • 1 Tbsp. milk
  • 1 tsp. vanilla extract
  • 2 cups powdered sugar


Heat oven to 350 degrees F. Grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray. In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 second, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Pour into pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours. For Frosting: In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar on low speed until smooth Spread over cooled bars.


For bars: cut into 8 rows by 6 rows. Store in refrigerator.

High Altitude (3500-6500 ft.) Heat oven to 375 degrees F. Decrease granulated sugar to 1-1/2 cups and baking soda to 1/2 teaspoon. Substitute 1/4 cup all-purpose flour for 1/4 cup of the Bisquick mix.

Source: Copied from Bisquick recipe newsletter.

By Connie from Cotter, AR


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