Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in pumpkin puree and vanilla extract until combined.

Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For frosting, beat cream cheese until smooth, then gradually add powdered sugar until desired consistency is reached.