Step 1

FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Step 2

Whisk flour, cinnamon, baking powder, baking soda, salt, ginger, and allspice together in bowl. Using stand mixer fitted with whisk attachment, beat sugar, oil, and eggs on medium-high speed until thick and fluffy, 3 to 5 minutes. Reduce speed to low, add pumpkin and vanilla, and mix until incorporated. Slowly add flour mixture and mix until only a few small lumps of flour remain, about 1 minute.

Step 3

Transfer batter to prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to wire rack and let cool completely.

Step 4

FOR THE FROSTING: Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed, until fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition. Add vanilla and mix until smooth.

Step 5

Turn cooled cake out onto wire rack, then invert onto serving platter. Frost cake and serve. (Cake can be refrigerated for up to 3 days. Bring to room temperature before serving.)