For prepping the pans
2 tablespoons (28 g) unsalted butter, at room temperature

1/4 cup (50 g) sugar

For the cake layer
1 cup (140 g) all purpose gluten free flour (I used my mock Better Batter)

1/4 cup (36 g) cornstarch (or another starch if you can’t have corn)

2 teaspoons baking powder

3/4 teaspoon kosher salt

1 1/4 cups (250 g) sugar

8 tablespoons (112 g) unsalted butter, at room temperature

2 eggs (120 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

1/2 cup (4 fluid ounces) milk, at room temperature

For the cheesecake layer
16 ounces cream cheese, at room temperature

7 1/2 ounces (half of a 15-ounce can) pure pumpkin puree

2 eggs (120 g, weighed out of shell), at room temperature

1 teaspoon pure vanilla extract

3/4 cup (150 g) sugar

1/4 teaspoon kosher salt

1 1/2 teaspoons pumpkin pie spice*

1 tablespoon (9 g) cornstarch (or another starch)

*To make your own pumpkin pie spice, combine 2 teaspoons ground cinnamon + 1 teaspoon ground ginger + 1/2 teaspoon allspice, 1/2 teaspoon ground cloves + 1/4 teaspoon ground nutmeg.