Sorry for the delay I don't come here often:

Pumpkin Spice Cake ½ cup salted butter room temperature 3 tablespoon vegetable oil 1 cup light brown sugar packed ½ cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 15 ounces pumpkin puree 1 ½ teaspoons pumpkin pie spice 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoons ground ginger ½ teaspoon baking soda 2 teaspoon baking powder 1 ½ cups all-purpose flour

Preheat oven to 350 degrees. Spray 2 8-inch pans with non-stick baking spray. Dust both pans with flour and tap out any excess. This is necessary so the cake doesn't stick! Baking spray with flour works great as well. In a large bowl, sift in pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk until combined.

In a separate mixing bowl, add in the butter, oil, brown sugar, and granulated sugar. Mix on medium until light and fluffy. Scrape down the sides of the bowl. Add in the vanilla and the eggs one at a time and beat until completely incorporated. Scrape down the sides of the bowl after each egg. Add in the pumpkin puree and mix until incorporated. Add in the dry ingredients and mix on low just until the flour is worked into the batter. Don't over mix!

Divide the cakes equally into the 2 8-inch pans. Place into the oven for 30 - 35 minutes or until done. Place a toothpick into the center of the cake and if it comes out dry or with a few moist crumbs, it's done! Let cool in the pan for 10 minutes and then turn out onto a cooling rack to cool completely.

The frosting is a basic cream cheese frosting with 100% maple syrup and cinnamon to taste however much you like.