Preheat the oven to 350F. Spray the inside of a 9" springform pan with nonstick spray and line the bottom with parchment paper.

In a medium bowl, whisk together the flour, baking powder, spices, and salt. Set aside.

In a large bowl, whisk together the butter and sugars, followed by the egg, vanilla, and vinegar.

Pour in the dry ingredients and use a rubber spatula to fold the batter together.

Spread the batter in the bottom of the prepped pan and set aside.

In a medium bowl, whisk together the cream cheese and pumpkin until smooth.

Whisk in the powdered sugar one cup at a time, followed by the vanilla, eggs, cinnamon, and salt.

Pour the pumpkin pie filling over the spice cake.

Bake for 35-40 minutes. When fresh from the oven, carefully run a knife around the edge of the pan to prevent sticking.

Allow the cake to cool in the pan for 20 minutes, then remove the springform ring and continue to cool to room temperature.

Once cooled, top with a light dusting of powdered sugar, slice, and enjoy!