Pumpkin Spice Cake (yields 2 8" or 9" cake rounds)
3 cups all-purpose flour (spooned and leveled)
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons freshly ground nutmeg
1 cup golden brown sugar, firmly packed
2 cups canned pumpkin puree
5 large eggs, at room temperature
1 1/4 cup vegetable oil

Ms. Humble's Whipped Cream Cheese Frosting (Yields enough to frost a 8" or 9" double layer cake.)
1lb (16oz) full fat cream cheese, softened but still cool
1 1/2 cups powdered sugar
1 cup cold heavy cream (use the ultra heavy 40%+ cream if you can find it)
1 teaspoon vanilla bean paste or vanilla extract