1-Preheat oven to 350°F (175°C): Grease a 9×13-inch baking pan to get ready for the batter.

2-In a bowl, whisk together the dry ingredients: 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.

3-In another bowl, whisk the wet ingredients: 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 combined.

4-Pour the wet ingredients into the dry ingredients and mix until fully combined into a thick batter.

5-Spread the batter evenly in the prepared pan and bake for 30-36 minutes, or until a toothpick inserted into the center comes out clean. If the edges brown too quickly, cover them with foil.

6-Cool the cake completely on a wire rack; refrigerate to speed up cooling if you like.

7-For the frosting, beat 8 ounces softened 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 until creamy, and add up to an extra 1/4 cup confectioners’ sugar if you want it thicker.

8-Spread the frosting evenly over the cooled cake.

9-Refrigerate the frosted cake for 30 minutes before slicing for easier cuts.

10-Store any leftovers covered in the refrigerator for up to 5 days.