Add pumpkin and stir again. Add remaining ingredients and blend for
about 1 minute. This batter can be beaten by hand if preferred. Pour
into a slighty sprayed and dusted 9x9 square pan. Bake for 22 -25
minutes or until toothpick inserted comes out clean. Allow to cool
completely! For the optional topping, mix cream cheese, splenda, and
vanilla. Spread onto cooled cake. Cut into 16 squares.
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