1-Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan, or line it with parchment paper to prevent sticking.

2-In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This mixture constitutes the dry ingredients.

3-In another bowl, combine the pumpkin puree, brown sugar, vegetable oil, and eggs. Beat well until smooth. For vegan adaptation, substitute eggs with flaxseed mixture and use plant-based oil.

4-Gradually add the dry ingredients into the wet ingredients, folding gently until just combined to avoid overmixing which could toughen the cake.

5-Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even baking.

6-Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Check starting at 40 minutes to prevent overbaking.

7-Allow the cake to cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely before serving or frosting.

8-For gluten-free versions, verify baking time as it may vary slightly. Decorate with cream cheese frosting or dust with powdered sugar as desired. Enjoy your moist and flavorful pumpkin cake!