• Preheat the oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper and set it aside.
• Combine all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt in a large bowl.
• Mix the pumpkin puree, granulated sugar, light brown sugar, {cooled} melted butter, eggs, and vanilla in a separate bowl until incorporated. Pour the wet ingredients into the dry ingredients and mix just until combined.
• Pour the cake batter into the prepared pan. Bake the cake for 30-35 minutes or until a cake tester inserted into the center of the cake comes out with just a few crumbs. Allow the cake to cool.

Cream Cheese Frosting

• Using an electric mixer, cream the butter and cream cheese until light and fluffy, about 3-4 minutes. Add the sifted powdered sugar, salt, and vanilla extract. Beat on medium speed until incorporated and smooth. Bring the speed to high and whip the frosting until fluffy, about 3 minutes.
• Spread the frosting over the cake. Using an offset spatula, carefully smooth the frosting to cover the cake.
• Enjoy a slice of cake cold or at room temperature. Store the cake in the refrigerator for up to 4 days.