Adapted from the mother of my friend, Becky
2 cups sugar
1 cup butter (2 sticks), at room temperature
2 cups canned pumpkin (one 15 ounce can)
4 eggs, at room temperature
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon ground cloves
1/2 teaspoon salt
Preheat oven to 350º. Lightly grease a 15 x 10 inch (jelly roll) pan.
Stir flour, baking soda, spices and salt together and set aside.
Cream butter and sugar till light and fluffy. Add pumpkin and eggs; beat till smooth. Add dry ingredients and mix till well combined. Spread mixture evenly in prepared pan.
Bake for 25 minutes or till cake springs back when lightly touched in the middle or toothpick comes out clean when inserted in the middle.
Cool completely and frost.
6 ounces cream cheese, at room temperature
1 cup (2 sticks) butter, at room temperature
2 teaspoons vanilla
4 cups powdered sugar, sifted to remove lumps
Beat all together till smooth.
Notes: These freeze beautifully. You can make a half batch in a 9 x 13 inch pan, but start checking for doneness at the 20 minute mark.