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Cinnamon Chip Pumpkin Snacking Cake

3 1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup shortening
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 teaspoon maple flavoring
1 cup canned pumpkin
1/2 cup milk
1 cup cinnamon chips
4 ounces cream cheese
1/2 cup butter
4 cups powdered sugar
1 teaspoon vanilla
1 tablespoon lemon juice
water

Preheat the oven to 325 degrees. If you are using a dark pan, preheat to 300 degrees.

1. Mix the flour, baking powder, baking soda, salt, cinnamon, and allspice tighter in a medium bowl. Set aside.
2. Cream the shortening and sugars together. Add the eggs one at a time, beating after each. Beat the mixture until light and fluffy.
3. Add the maple and pumpkin and combine.
4. Alternately add the flour in three additions and the milk in two, starting with the flour. (Adding the flour and milk in stages will better balance the batter.) Add the chips. Scrape the batter into a well-greased 8 1/2 x 13-inch pan.
5. Bake for 50 to 55 minutes or until the cake tests done. Cool on a wire rack.
6. For the frosting, beat the cream cheese and butter together.  Add the powdered sugar and continue beating.  Add the vanilla and lemon juice.  Add just enough water to bring the frosting to a spreadable consistency.  Frost the cake after it has cooled.