reheat your oven to 350°F (175°C). Prepare a 9-inch by 13-inch baking pan by lining it with parchment paper and greasing it with cooking spray. In a medium mixing bowl, combine the flour, ground cinnamon, kosher salt, baking powder, baking soda, ground nutmeg, and ground ginger, whisking until evenly blended.

In a large bowl, using either a hand mixer or a stand mixer, cream together the softened butter and both sugars until the mixture becomes light and fluffy. Incorporate the eggs, adding them one at a time and ensuring each is well blended before adding the next. Mix in the vanilla extract and pumpkin puree until fully combined. Gradually add the dry ingredients, mixing until just incorporated to maintain a tender crumb.

Pour the batter into the prepared baking pan, smoothing the surface with a spatula. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan.

While the cake cools, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until no lumps remain. Stir in the vanilla extract and a pinch of salt.