Cut the pumpkin into 3x15 cm then bake at 356°F or 180°C for about 1 hour or until the pumpkin is tender. Crush it with a food processor or you can use a potato smash or a fork. Set aside.
Combine all-purpose flour with baking powder, baking soda, cinnamon powder, ground nutmeg, ground ginger, ground clove, and salt. Set aside.
With a hand mixer, mix dark brown sugar, eggs, butter, and vanilla extract until just combined, then add pumpkin puree mix again until combined, then add oil and mix again until just combined.
Combine dry mixture into the wet mixture with and mixer until there is no lump.
Preheat oven to 350° F (175° C).
Put parchment pepper into a 22 cm x 22 cm rectangular tin. Pour the pumpkin cake batter then bake for 40 minutes. After baked, chill at room temperature.
Mix cream cheese, unsalted butter, vanilla extract, and salt. After combined add powdered sugar and mix well.
Pour cream cheese filling after the cake is completely cooled. Spread the cream with a stainless knife spatula.
Swirl the cream cheese frosting with a spoon so the look will be pretty.
Enjoy!