2 cups cake flour or all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup unsalted butter at room temperature
1 1/2 cups packed brown sugar
2 large eggs
1/2 cup whole milk
1 cup solid pack pumpkin puree
Preheat oven to 350. Line bottom of two 9" cake pans with wax paper, spray with nonstick spray. Sift dry ingredients (not sugar) together, set aside. In a large bowl with a mixer, mix the butter until fluffy and gradually add sugar, then eggs one at a time. Beat in flour mixture alternately with the milk, 1/3 of one then 1/3 of the other. Beat in pumpkin, and pour into the two pans. Smooth and flatten with a spatula. Cool completely on wire racks before assembling, and use Cream Cheese icing (trust me!!). I can send a recipe for that if you want, but the canned stuff is awesome and easier.
I like to put a stencil of some sort (cut anything you want out of wax paper, trace the edge of a cake pan to get the size right) on top of the icing, and dust it with a mixture of cinnamon, clove, and nutmeg.
It's really good with cabernet sauvignon or with hot apple cider (use the same spices), or even cider spiked with sherry or scotch.