Penuche Frosted Pumpkin Bars

3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup butter or margarine, softened
1 (16 ounce) can (2 cups) pumpkin
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup chopped nuts
3/4 cup raisins
6 ounces (1 cup) butterscotch chips (if desired)

Heat oven to 350 degrees F.

In large bowl, beat sugar, 1/2 cup brown sugar and 3/4 cup butter until light and fluffy. Add
pumpkin and eggs; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, salt and cinnamon; mix well. Stir in nuts, raisins and butterscotch chips. Spread in ungreased 15 x 10-inch jellyroll pan. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely.

Frosting:
1/3 cup butter or margarine
1 cup firmly packed brown sugar
3 tablespoons milk
2 1/2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract

In medium saucepan, combine 1/3 cup margarine, 1 cup brown sugar and milk. Cook over medium heat until sugar is dissolved, stirring constantly. Remove from heat; cool slightly. Stir in confectioners' sugar and vanilla extract. Frost; cut into bars.

Yield: 36 bars.