1-First, preheat your oven to 350°F (177°C) and grease a 9×13-inch baking pan to prevent sticking. This step sets the stage for even baking and ensures your pumpkin cake comes out clean.

2-Next, in a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 and 1/2 teaspoons ground cinnamon, and 2 teaspoons pumpkin pie spice until combined. This mixes the dry ingredients evenly for a balanced pumpkin cake flavor.

3-In another bowl, whisk together 1 cup canola or vegetable oil, 4 large eggs, 1 cup packed light or dark brown sugar, 1/2 cup granulated sugar, 1 (15-ounce) can pumpkin puree, and 1 and 1/2 teaspoons pure vanilla extract until fully mixed. Pour the wet ingredients into the dry ones and stir until just combined the batter will be thick, which helps keep the cake moist.

4-Spread the batter evenly into the prepared pan and bake for 30 to 36 minutes, or until a toothpick inserted into the center comes out clean. If the edges brown too quickly, loosely cover with aluminum foil to maintain that perfect, flavorful cake.

5-Remove the cake from the oven and let it cool completely on a wire rack; refrigerating can speed up cooling. For the frosting, beat 8 ounces full-fat cream cheese and 1/2 cup unsalted butter until smooth, then add 3 cups confectioners’ sugar, 1 teaspoon pure vanilla extract, and 1/8 teaspoon salt. Beat on high for 2 minutes and spread over the cooled cake, then refrigerate for 30 minutes before slicing.