Courtesy of the Cypress Family Fellowship Recipe Party 2009
4 eggs, beaten
1 1/3 cup granulated sugar
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 (3 ounce) cream cheese, softened
3/4 teaspoon vanilla extract
1 (15 ounce) can pumpkin
1 cup oil
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground ginger or nutmeg
1/4 cup butter, softened
2 cups powdered sugar
Preheat oven to 350 degrees. Beat together eggs, pumpkin, granulated sugar, and oil until well blended. Add the flour, baking powder, baking soda, salt, cinnamon, and the ground ginger or nutmeg. Mix until smooth, then spread batter in an ungreased 10x15 inch baking pan (or for fluffier version 9x13 inch pan). Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.
For the frosting, beat together the cream cheese, butter and vanilla extract until light and fluffy. Add the powdered sugar and beat until smooth. Spread the frosting over the cake and then cut into 24 squares.
You can decorate the squares with your favorite shapped fall candy... pumpkins or even candy corn would work... use your imagination!