2 c. flour
2 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice
2 tsp. cinnamon
2 c. pumpkin (16 oz. can)
3/4 c. cooking oil
4 eggs

Place all ingredients in bowl; mix until smooth. Grease and flour 15"x12"x1" jelly roll pan. Pour mixture in; bake 25 minutes in 350 degree oven. Cool and frost.

CREAM CHEESE FROSTING: In bowl beat 3 ounces softened cream cheese, 6 tablespoons butter, 1 teaspoon milk, and 1 teaspoon vanilla; add 1 1/2 to 2 cups powdered sugar. Beat until smooth and fluffy. Spread on cooled cake; top with 1/4 cup chopped nuts (optional). Can be frozen for later use.