Pumpkin Cake with Cinnamon Cream Cheese Frosting

     Is everyone up to their ears in Pumpkin recipes? Are you looking forward to some
  great festive recipes? Ha. Truth be told. I could eat all things pumpkin all year round.
  I get a little sad when they stop selling pumpkin spice lattes at Starbucks. But, I do
  adore Gingerbread lattes. This is a basic recipe that I have been making for years and
  it's so delish. I hope you all are having a wonderful Thanksgiving.

              I'm very thankful for my family, friends and I'm thankful for all of you!!!
                               
                              Pumpkin Cake with Cinnamon Cream Cheese Frosting

    1 ( 15 oz ) can pumpkin puree
    1 3/4 cups of sugar
    1 cup of oil
    4 eggs
    2 cups of all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon pumpkin spice
    a dash of ground ginger
    1/2 cup golden raisins ( optional )
    1/3 cup walnuts ( optional )

    Frosting:
    1 ( 8 oz package ) cream cheese, room temp
    1 stick of butter, softened
    1 teaspoon vanilla
    2 cups of powdered sugar
    1 teaspoon cinnamon

     1 ) Preheat oven to 350 degrees.
     2 ) In a medium bowl, mix the eggs, sugar, oil, and pumpkin with a hand mixer,
     until blended. Mix the flour, baking soda, baking powder, salt and all of the
     spices. Stir into the pumpkin mixture and mix until combined. Add raisins
     and nuts and mix by hand.
     3 ) Pour into a sprayed 10 by 15 inch pan. "jellyroll size" bake for 30 minutes.
     Cool before frosting.
     4 ) Cream butter and cream cheese together and add the powdered sugar, vanilla
     and cinnamon. Mix until combined and frost on cake.