Preheat oven to 350°

Add butter, pumpkin and sugar to a mixing bowl and beat until combined.

Add eggs and vanilla, beating until mixed in.

Add flour, baking soda, cinnamon, ginger and salt. Mix low speed until combined, raise to medium speed and beat 2 minutes.

Pour into a greased 13 x 18 inch rimmed baking sheet, spreading evenly.

Bake for 15 minutes or until a toothpick inserted in middle comes out clean.

Place on a wire rack to cool completely before icing.

For the icing: Combine softened cream cheese and butter until smooth and fluffy.

Add powdered sugar and cinnamon and mix on low and drizzle in milk. Raise to medium hight speed and beat until light and fluffy.

Spread onto cake in an even layer.

Serve immediately or refrigerate until ready to serve.

Store cake covered in refrigerator for up to 3-4 days.