2 cups flour
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
4 eggs, lightly beaten
2 cups white sugar
1 cup vegetable oil
15-ounce can pumpkin puree (pure pumpkin pack)
For the Frosting:
3 ounces Tofutti cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
1 tablespoon soymilk
Preheat oven to 350 F and spray a 9×13 pan with non-stick cooking spray.
In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda.
In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
Spread batter into pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.
To make the frosting, in a mixer, beat the Tofutti cream cheese until smooth. Add in the sugar and soymilk and mix at low speed until combined. Stir in the vanilla and mix again. Spread over cooled cake. Dust lightly with cinnamon, if desired.