Pumpkin Sheetcake

I love the smells of fall. All reminders of the upcoming Holidays. We've started a tradition to kick off the Holiday season (meaning the blending of Halloween to Christmas). The first Monday in October, we read Too Many Pumpkins, by Linda White, for family night. We also bake pumpkin sheet cake and share it with others, just like Rebecca Estelle does in the book. It's a great way to teach our children about serving others and always a great excuse to eat a delicious treat.

Pumpkin Sheetcake
Ingredients:

• 1 15 oz canned Pumpkin
• 2 c. sugar
• 1 c. veggie oil
• 4 eggs
• 2 c. flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg or pumpkin spice
• 1/2 tsp salt

Cooking Directions:
Mix pumpkin, sugar, and oil together. Add eggs and mix. Combine dry ingredients then add to mixture. Mix until well blended. Bake at 350 in greased cookie sheet for 25-30 min, once toothpick comes out clean.

Frosting Ingredients:

• 1 pkg cream cheese, softened
• 4 Tbsp butter, softened
• 1 tsp vanilla
• 1 3/4 c. powder sugar
• 3 tsp milk

Mix until smooth

Optional: 1 c. chopped walnuts sprinkled on top