Preheat oven to 350F.

Line a 12x16x1 inch baking pan with parchment paper and spray liberally with nonstick cooking spray or wipe with butter.

Add the pumpkin, granulated sugar, eggs, cooled melted butter and vanilla to the mixer bowl and blend.

Gradually add the flour, baking soda, baking powder, salt and spices, mixing to form a batter.

Scrape down the bowl and fold in the chopped pecans, raisins and crystallized ginger.

Spread evenly on the parchment.

Bake for 30 minutes or until a toothpick tests in the center without wet batter.

Cool completely.

Whisk together ingredients for the frosting until smooth and spread over cooled pumpkin bars.

Sprinkle with Sweets & Treats baking decor and arrange mellowcreme pumpkins on uncut bars, 4x6 for twenty four.

Allow the frosting to set up for about 45 minutes, then slice into squares.

Store in an airtight container, refrigerated, until needed.