Preheat the oven to 350˚F. Grease a 13"x9" baking pan.
In a large mixing bowl, whisk the eggs, sugar, oil and pumpkin until combined.
In a separate medium bowl, whisk the flour, baking powder, cinnamon, salt and baking soda.
Without over-mixing, gradually stir in the dry ingredients into the wet ingredients until just combined. Pour into the prepared pan and spread evenly with a spatula.
Bake for 25 to 35 minutes or until it passes the toothpick test. Let cool completely on a wire rack before frosting.
For the cream cheese frosting:
In a mixing bowl, beat cream cheese and butter until smooth. Turn the speed to low and stir in the sugar and vanilla. Continue to mix until reaches a smooth spreadable consistency. Add more or less sugar. (If frosting is too thick, add a tablespoon of milk until reaches desired consistency.)
Spread frosting onto cooled cake in a thin even layer. Slice into squares and serve.
Store covered in fridge for up to 1 week.
Serve cold or at room temperature, or rewarm a few seconds in microwave.