Pre-heat oven to 350 degrees.

Lightly butter an 8 inch by 8 inch metal baking pan . Line with parchment paper, cut to fit the pan, and butter the parchment. Set aside.

In a medium mixing bowl, whisk the butter until cooled and it begins to thicken. Add in the brown sugar and whisk until light and fluffy- about 1 minute. Add in the maple syrup and vanilla- whisk until well incorporated. Add In the two eggs and whisk again until the entire mixture is smooth. Fold in the pumpkin puree. Gently stir in the raisins and oats. Set the mixture aside.

In a large bowl, combine the flour, salt, baking soda and spices.

Using a silicone scraper, fold the pumpkin mixture into the flour. DO not over-mix but stir until all the flour has been incorporated into the mixture. Fold the batter into the prepared cake pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out cleans. Set on a wire rack to cool 30 minutes. After 30 minutes, remove the bars from the pan and peel off the parchment paper.

In a bowl, using a small whisk, mix the maple syrup, milk, salt and confectioners sugar until smooth. Pour the glaze over the cake. Let the cake cool completely and then slice into 16 pieces. Store in an airtight container for up to 5 days or freeze any leftovers.