Pumpkin Sheet Cake with Cream Cheese Frosting (1987)

• 4 extra large eggs
• 1 cup vegetable oil
• 2 cups sugar
•  2 cups solid pack pumpkin
• 2 cups all-purpose flour
• 2 tspns baking powder
• 1 tspn baking soda
• 1/2 tspn salt
• 2 1/2 tspns ground cinnamon
• 1 tspn ground ginger
• 1 tspn ground cloves
• 1 tspn ground nutmeg
• Cream cheese frosting ( see below)

In a large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and mix thoroughly. 

In a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, closes, and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth.

Pour into greased and floured 11-x-17-inch jelly roll pan. Bake at 375 degrees for 20 minutes or until wooden pick inserted in center comes out clean. Cool before spreading with Cream Cheese Frosting (see below).

Cream Cheese Frosting

• 3 oz cream cheese, softened
• 6 tbspns butter, softened
• 1 tbspn whole milk
• 1 tspn vanilla extract
• 3 cups powdered sugar

In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cool cake. 

More "Lost" Pumpkin Recipes

Libby's Pumpkin Pancakes (1984)

East Tennessee Pumpkin Roll (1986)

(Origin - "Creme de Colorado Cookbook" by the Junior League of Denver, Inc., 1987.)