Pumpkin Squares

Cake:
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 can (14 oz.) pumpkin
1 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Icing:
1 package (4 oz.) cream cheese, softened
1/4 cup butter
1 teaspoon vanilla
2 cups icing (confectioners') sugar

Cake:
In a large mixer bowl, cream butter and sugars together. Beat in eggs. Add pumpkin and stir to blend.

In a small bowl, combine flour with the remaining dry ingredients. Stir together, then add to the creamed mixture. Stir to blend.

Spread in a greased 9 x 13 inch pan.

Bake for 25 minutes at 350 degrees F. Remove from oven, and allow to cool.

Icing:
Beat cream cheese and butter together, until smooth. Stir in vanilla. Gradually add icing sugar and beat until smooth.

Spread over the cooled cake, chill and cut into squares.