Pumpkin Spice Sheet Cake

This dessert fast became a family favorite and is a good one to take to any event you have going on this season. It is best made ahead of time so that the flavors have time to meld together, sending your taste buds into the perfect zone of ecstasy while being oh, so easy to make.
What a great combination, right? Try it out and see for yourself! Here’s what you need:
4 C.
2 C. sugar
1 C. Oil
1-15oz. can pumpkin
2 C flour
2 tsp. baking powder
1 tsp baking soda
3/4 tsp. salt
2tsp. cinnamon

1 C. mini chocolate chips 

Cinnamon Cream Cheese Frosting:
3 oz. cream cheese, softened
1/3 C margarine
2 C powder sugar
1 Tbs milk
1 tsp vanilla
cinnamon to taste
For Cake: Preheat oven to 350 degrees. Mix all wet ingredients until fluffy. Add dry ingredients and beat on low for 1 minute. Grease and flour jellyroll pan and fill with batter. Bake until knife inserted comes out clean. Cool completely.
For frosting: Add all ingredients except sugar and beat til fluffy. Add powder sugar and blend until smooth. Frost bars and enjoy.

Now that’s a treat that won’t last long. 
Happy baking!

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