INGREDIENTS
1 15 ounce can
Pumpkin puree
4
Eggs, large
2 cups
All-purpose flour
2 tsp
Baking powder
1 tsp
Baking soda
12 1/4 oz
Caramel topping
2 tsp
Cinnamon, ground
1 8 ounce container
Cool whip
3 cups
Powdered sugar
1 tsp
Salt
1 2/3 cups
White sugar
1 cup
Vegetable oil
1/2 cup
Pecans
8 oz
Cream cheese