4 eggs
1 2/3 c. sugar
1 c. oil
1 can pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 c. chopped nuts, if desired

Mix eggs, sugar, oil and pumpkin. Stir together dry ingredients; add to pumpkin mixture. Mix well. Pour into 2 (9 x 12 inch) greased pans. Bake for 25 to 30 minutes at 350 degrees.

FROSTING:

6 oz. cream cheese, softened
1 stick butter
2 tsp. vanilla
3 to 3 1/2 c. confectioners' sugar
1 or 2 tsp. milk (if needed)

Beat all with mixer. Refrigerate or freeze. This recipe was given to me by Jane Thompson, a retired teacher. It's nice for the fall or anytime!!