This recipe (from all recipes cookbook) appeared in Time for Hallowine! on 30 Oct 2012
2 cups all–purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 can (15–ounce) pumpkin puree
1–2/3 cups sugar
1 cup cooking oil
Sift together flour, baking powder, baking soda, cinnamon and salt; set aside.
In a mixer bowl beat together eggs, pumpkin, sugar and oil until light and fluffy.
Stir in flour mixture; combine thoroughly.
Spread the batter evenly into an ungreased 10 X 15 inch baking pan.
Bake in 350° F oven 25–30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack before frosting.
WI wine recommendation: Try a Gewürztraminer, which is a semi̵sweet wine that has a jasmine–orange blossom nose and apricot notes. It pairs well with pumpkin desserts and is also a popular wine to serve with Thanksgiving meals. For a slightly sweeter wine suggestion, check out Madeira for its hint of caramel and almonds. Of course, there’s always my favorite—Champagne—which is a food–friendly, lightly sweet sparkling wine that goes with just about every dessert imagineable!