2 C flour
2 t cinnamon
2 t baking powder
1 t baking soda
1/4 t salt
1 15-ounce can pumpkin
1-2/3 C sugar
1 C vegetable oil
(optional 3/4 C chopped pecans)*
Combine the flour, baking soda and powder, cinnamon and salt in a medium bowl.
In a large mixing beat together the eggs, pumpkin, sugar and oil with a mixer on medium speed.
Add the flour mixture; beat until well combined. If desired, stir in the chopped pecans.
Spread batter into an ungreased 15x10x1 sheet pan. Bake for 25-30 minutes. Cool completely in pan on a wire rack. Frost. Sprinkle some of the cake with chopped pecans. Cut into squares to serve.
Store in the refrigerator. Also freezes well.
Cream Cheese Frosting
4 ounce cream cheese (half a brick), softened
1/2 stick butter, softened
2 C powdered sugar
1 t vanilla
Beat together in a medium bowl until smooth.
*Sprinkle 3/4 C chopped pecans over the frosted cake, or just over half the cake.
Enjoy a great fall treat!