Preheat the oven to 350°F and place the oven rack to the middle position.

Grease a 9x13 inch pan with butter.

Sift the dry ingredients in a large bowl. Whisk to combine.

Add the eggs, vegetable oil, and pumpkin to a medium bowl. Whisk thoroughly.

Make a small well in the center of the dry ingredients and add the wet ingredients into the well. Whisk until smooth.

Spread the mixture evenly into the prepared pan.

Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Do not overbake.

Cool on a cooling rack to allow the cake to come to room temperature.

Add the cream cheese, butter, and vanilla to a bowl. Beat with an electric mixer until smooth and creamy, about 2 minutes.

Starting on low speed, add the powdered sugar, one cup at a time, to the bowl, until all the sugar has been added.

Beat on high speed until the frosting is soft and creamy, about 3 minutes.

Spread the frosting evenly on the cooled cake.