Preheat the oven to 350 degrees Fahrenheit and spray a half baking sheet (18X13) with non-stick cooking spray.

In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil and pumpkin puree until the mixture is fully incorporated.

Then stir in the flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt.  Mix until just combined.

Pour the batter into a prepared pan and spread the mixture out evenly.

Bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.

Remove from the oven and cool the cake completely on a wire rack before topping with the frosting.

Beat together the cream cheese and butter with a hand held mixer or stand up mixer until smooth.

Slowly add in the powdered sugar until combined.

Stir in the vanilla extract.

Gradually add in the milk until the frosting is a good consistency that can be spread onto the cake.

Spread the cream cheese frosting out evenly on top of the cooled cake.

Then the cake is ready to slice, serve and enjoy!