Ingredients: 2 large eggs
1/2 cup vegetable oil
1 cup granulated sugar
1 cup cooked pureed pumpkin
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup walnuts (optional) ***Frosting***
1/4 cup butter
2 ounces cream cheese
1/2 teaspoon vanilla
1/4 teaspoon allspice
2 cups powdered sugar
2 tablespoons milk, as needed
Preheat the oven to 350 degrees.
In the bowl of your stand-type mixer and with the paddle attachment, mix the eggs, oil, sugar, and pumpkin together until smooth.
In another bowl, whisk the flour, baking powder, salt, and cinnamon together.
Add the dry ingredients to the wet ingredients and continue beating until combined.
Line a 13 x 9-inch pan with parchment paper or grease and flour. Pour the batter into the pan and smooth it until it is level. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack in the pan. If you are using parchment paper, grab the edges of the paper and lift the cake onto a cutting board.
For the frosting: Beat the butter and cream cheese in a small bowl until it is fluffy. Add the vanilla. Gradually add the powdered sugar. Beat in enough milk to reach the desired spreading consistency.