Pumpkin Sheet Cake

In honor of October being National Dessert Month and October 26th being known as National Pumpkin Day, here is a recipe that combines the two.  I really love this one. . . so does the rest of my family!

Pumpkin Sheet Cake

Pumpkin Sheet Cake
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
4 eggs
2 cups sugar
2 cups fresh pumpkin*
1 cup vegetable oil

Preheat oven to 350 degrees F.  Grease and lightly flour an edged cookie sheet (15x10x1").  In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger and cloves.  In a large bowl, using electric mixer on low, mix eggs and sugar until blended.  Add pumpkin and oil and again mixing until blended.  Stir in flour mixture and beat on medium for 1 minute until combined, using rubber spatula to scrape sides of bowl as needed.  Pour into prepared pan.  Bake for 30 minutes or until toothpick comes out clean when inserted in center of the cake.  Cool in pan on a wire rack.  Spread with your favorite cream cheese frosting.

*I used fresh pumpkin but you also could use canned pumpkin (typically this comes in 15 oz. size which would work just fine).