Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent sticking.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the pumpkin puree, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Gently stir in nuts or chocolate chips if desired.
Pour the batter into the prepared pan, smoothing the surface. Bake for 35–40 minutes or until a toothpick comes out clean.
Let the cake rest for 15–20 minutes, then transfer to a wire rack to cool completely.
Spread an even layer of cream cheese frosting on top once cooled.
Sprinkle ground cinnamon lightly over the frosting for a beautiful finish.
