Preheat oven to 350°F. Line an 9x13 inch baking pan with parchment paper or lightly greased foil.

In a medium bowl, whisk together Wet Ingredients: pumpkin, granulated sugar, light brown sugar, oil, and eggs.

In a large bowl, whisk together Dry Ingredients: flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt.

Transfer wet ingredients into dry ingredients bowl. Stir together until just combined and no flour patches remain—be careful not to over-stir.

Transfer pumpkin cake batter into the lined baking pan, spreading into an even layer.

Bake for 30-35 minutes, until springy in the center, not jiggly. Mine took 32 minutes. Done when toothpick in center comes out clean.

Leave the cake in the pan and set onto a cooling rack. Cool completely before frosting, about 2 hours, or set in the fridge after 1 hour until chilled.

Make a batch of cream cheese frosting with a hand mixer with a whisk attachment.

Frost with cream cheese frosting. Then, slice into 9-16 squares. For clean slicing, chill the frosted cake in the fridge for 30 minutes. More tips in the post.

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