1/3 cup sugar
1/3 cup oil
3 eggs
1 (16 oz.) can pumpkin
1 (18.5 oz) box butter recipe cake mix
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/8 tsp. cayenne pepper (optional)

ICING:

1 (8 oz.) pkg. cream cheese
3 cups brown sugar
3 cups powdered sugar
2 tbsp. milk
2 1/2 tsp. vanilla

Preheat oven to 350°F. Combine sugar, oil, eggs and pumpkin in a mixer on high for 1 minute. Add cake mix, cinnamon, ginger, cloves, nutmeg and cayenne. Beat on high for 2 minutes. Pour mixture into a greased and floured 10x15 jellyroll pan. Bake at 350°F for 25 to 30 minutes. Cool.

For Icing, combine cream cheese and brown sugar until creamy. Add powdered sugar, milk and vanilla.

Beat until smooth. Spread on cake and refrigerate. Cut into bars to serve.

Makes 3 dozen.