Ingredients
Cake
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
1 ¼ teaspoon pumpkin pie spice
½ teaspoon salt
½ cup granulated sugar
¼ cup brown sugar, light or dark packed
1 cup canned pumpkin puree
½ cup vomFASS Extra Virgin Olive Oil
2 large eggs room temperature
Cinnamon Cream Cheese Frosting
4 ounces cream cheese full fat, room temperature
2 cups powdered sugar sifted
¾ teaspoon cinnamon
Instructions
Spray an 8 inch round cake pan with baking spray. Line with a round of parchment paper. Spray the parchment paper. Preheat oven to 350 Fahrenheit.

In a large mixing bowl, whisk to combine the all purpose flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Set aside.

In a medium mixing bowl, whisk together til just combined the oil, granulated sugar, brown sugar, eggs, pumpkin puree and vanilla extract.

Pour the pumpkin mixture into the dry ingredients. Use a rubber spatula or mixer to mix until just combined.

Pour the batter into the prepared pan. Spread evenly with an offset spatula. Bake 35-40 minutes until a toothpick comes out clean when inserted in the center of the cake.

Place the cake pan on a wire rack. Allow to cool completely. Once cooled, run a knife along the edge of the pan to make sure it is not sticking. Remove cake from pan. Make sure cake is completely cool before frosting.

Cinnamon Cream Cheese Frosting
Sift together the powdered sugar and cinnamon. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat cream cheese until completely combined, creamy and fluffy. 

Turn mixer off and add the powdered sugar mixture. Beat on low until powdered sugar is no longer visible. Turn mixer to medium high and beat for one minute.

Use right away or cover with plastic wrap or in an airtight container. Refrigerate for up to 4 days.