Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 4 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 15 ounces solid pack pumpkin (1 can)
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 4 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees F.

2. Sift together the flour, baking soda, baking powder, salt and spices, and set aside.

3. In a separate bowl, beat together the eggs, oil, sugar and pumpkin. Gradually add the dry ingredients and mix well.

4. Pour the batter into an ungreased jelly roll pan (17 x 12 inches) and bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean. You can also used a 9 x 13 inch pan and bake for 25-30 minutes. Let cool on a wire rack and frost.

5. To make the frosting, beat together the cream cheese, butter, vanilla and milk. Add the powdered sugar one cap at a time, blending well after each addition. Add more milk if necessary.