Preheat oven to 350 degrees and line a 10” x 15” jellyroll pan with parchment paper. In a large bowl, or the bowl of a stand mixer fitted with paddle attachment, add the eggs, sugar, oil and pumpkin purée and beat until completely combined.

Sift the flour, baking powder, baking soda, cinnamon and salt over the top of pumpkin mixture. Fold until thoroughly combined and spread evenly into prepared jellyroll pan.

Bake for 25 to 30 minutes or just until set and a toothpick inserted in center comes out clean. Transfer to a wire rack and cool completely.

When cake is completely cool, beat the cream cheese and butter together until completely smooth. Add vanilla and powdered sugar and beat again until perfectly smooth. Spread evenly over the cake. Cut into squares and serve. Enjoy!