Preheat the oven to 350 degrees. Line a jelly roll pan with parchment paper and grease the paper. I add some grease to the pan as well so the parchment stays in place.
Beat eggs in a large bowl with a mixer until foamy. Add sugar, vegetable oil, and pumpkin. Beat these ingredients until mixed well (about 1-2 minutes).
4 large eggs, 2 cups white sugar, 1 cup vegetable oil, 1 15-ounce can pumpkin puree
Mix flour, baking powder, cinnamon, baking soda, and salt in a separate bowl. Add flour mixture into pumpkin mixture and beat on low speed until just combined (30 seconds to a minute).
Pour batter into the pan with parchment paper and spread it to the edges. Bake in the preheated oven for 20-25 minutes. Keep an eye on it as ovens vary. It’s done when a toothpick poked into the center comes out clean. Cool completely.
While the cake layer is cooling, make the frosting: combine cream cheese, butter, and vanilla together in a mixing bowl and beat with a hand mixer until creamy. Gradually fold in confectioners' sugar until smooth.