Preheat your oven to 350F. Line an 8×8-inch pan with aluminum foil and spray with cooking spray; set aside.

In a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, and vanilla; whisk to combine.

Add the flour, baking powder, baking soda, and salt; stir until just combined, don’t overmix.

Turn batter out into the prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Set the cake aside on a cooling rack to cool completely before frosting it.

In a large bowl (or a stand mixer), add the cream cheese, butter, confectioners’ sugar, vanilla, and salt; whisk until smooth and fluffy.

Turn frosting out onto the cooled cake and spread into a smooth, even layer using a spatula or knife.

Slice and serve.