2 cups sugar
1 cup butter, room temperature
2 cups canned pumpkin (one 15 oz can)
4 eggs, room temperature
2 cups flour
2 tsp baking soda
1 tsp each: cinnamon, nutmeg, allspice, and ginger
1/4 to 1/2 tsp ground cloves
1/2 tsp salt
Preheat oven to 350° F.
Lightly grease a 15 x 10 1/2 x 1 inch jelly roll pan (A small baking dish of similar dimensions should work fine.)
Sift the flour, baking soda, spices and salt together. Set aside.
Cream the butter and sugar until smooth. Add the pumpkin and eggs. Beat until well combined.
Slowly add the flour mixture. Mix until well blended.
Spread the mixture into the pan. Bake for approximately 25 minutes...until the center of the cake springs back...or the tester is clean.
Cool completely and frost.
Icing
3 oz. cream cheese
1 stick butter, room temperature
1 tsp vanilla (I used vanilla bean paste...)
1/2 tsp orange zest
2 cups powdered sugar
Beat until smooth and frost the bars.