• 1 cup flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 eggs

Pre-heat oven to 350°F. Spray a 9-inch square cake pan with nonstick cooking spray.

Combine the flour, granulated sugar, baking powder, cinnamon, allspice and salt in a large mixing bowl. Add the pumpkin puree, oil and eggs and mix with an electric mixer on medium until well-combined. Pour into the pan and bake for 18-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

Make the icing: combine the cream cheese, confectioners’ sugar, vanilla and 1 tablespoon milk in a medium size bowl and beat with an electric mixer until smooth and creamy. Add more milk if the icing is too thick. Ice the cooled cake and cut into nine squares. Cut each square into two triangles.

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