Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch round cake pan* with parchment paper**. Grease and flour the insides.

In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg until well combined.

In a large bowl, beat the sugar, oil, eggs, vanilla and pumpkin purée with an electric mixer or by hand with a whisk, until smooth and well blended. Stir in the flour mixture, just until combined.

Transfer the batter to the prepared cake pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 38-43 minutes. Cool the cake in pan for 10 minutes. Remove the cake from pan and transfer to a cooling rack.

In a large bowl, beat the cream cheese and butter together with an electric mixer, until creamy. Beat in the vanilla extract and salt until well combined. On low speed, beat in the powdered sugar. Keeping the mixture at low speed, beat in the heavy cream a little at a time until your desired consistency is reached. Stir with a spatula to smooth out any bubbles.