Preheat oven to 350°F and line and grease a 9 x 13-inch glass or metal baking pan.
Cake: In a large bowl or bowl of stand mixer, add the cake mix, milk, pumpkin, oil, cinnamon, nutmeg, and vanilla. Beat until smooth. Stir in the raisins. Spread the batter into the prepared pan. Bake for 45 to 55 minutes, or until the top center of the cake springs back when touched and a tester comes out clean.
Frosting: In the bowl of a mixer, combine the vegan butter, powdered sugar, 4 tablespoons non-dairy milk, cinnamon and allspice. Whip until the frosting is thick and creamy. Add the extra tablespoon of milk if necessary to get a creamy spreadable consistency. Spread on cooled bars.
Variation: Substitute 1/3 cup finely chopped candied ginger in place of, or in addition to the raisins.
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Recipe by Julie's Original at https://juliesoriginal.com/pumpkin-spice-bars-gluten-free-vegan-2/