1 2/3 cups sugar
1 cup vegetable oil
1 (15 ounce) can solid pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 to 6 ounces cream cheese, softened
2 cups confectioners’ sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 tablespoon milk (More or less can be used depending on frosting consistency desired)
Using an electric mixer, beat together eggs, sugar, oil and pumpkin. In another bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Slowly add the dry ingredients to the pumpkin mixture and beat together until smooth. Pour the mixture into an ungreased 15×10 jellyroll pan and bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
Beat together the cream cheese, sugar, butter and vanilla until fluffy. Add milk a little at a time until you reach desired consistency.