Cream Cheese Pumpkin Cake

4 eggs
1 2/3 c sugar
 1 c oil
16 oz can pumpkin
2 c flour
2 t baking powder
2 t cinnamon
1 t salt
1 t soda
6-8 oz softened cream cheese
1/2 c butter, softened
1 t vanilla
2 c powdered sugar

In mixer bowl, beat eggs, sugar, oil, and pumpkin until light and fluffy.  I don't actually know what that means, mine was just well combined!  Stir together flour, powder, cinnamon, salt, and soda.  Add to pumpkin mix and combine thoroughly.
Spread batter in greased 9 x 13 pan.  Bake at 350 for about 40 minutes.  Remove and allow to cool completely, helps to put in freezer if you need it to happen fast.
Cream together cream cheese and butter.  Stir in vanilla.  Add 10x sugar, a little at a time, beat until smooth.  Spread on cooled cake.

The recipe says that it is supposed to be bars, but I definitely think it is pretty much a cake.  The taste was good and really reminded me of a pumpkin roll without the work of rolling it!  I cut the recipe in half, which was pretty simple, and didn't end up with too many leftovers.  A lovely fall treat!