Preheat your oven to 170ºC (340ºF). Line the bottoms of three 20 cm (8-inch) baking pans with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and pumpkin spice.

In a separate bowl, whisk together pumpkin purée, oil, eggs, and vanilla extract until smooth.

Gradually combine the wet mixture with the dry ingredients until the batter is smooth.

Evenly divide the batter among the three prepared pans and bake for 23–25 minutes.

Cool the layers in the pans for about 10 minutes then transfer to a wire rack to cool completely.

Prepare the frosting by creaming together butter and cream cheese until smooth, then mix in cinnamon and powdered sugar.

Once cool, assemble the cake by layering and frosting each layer.

Optional: Dust the top with cinnamon or decorate with mini pumpkins.