Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.

Whisk together the dry ingredients in a medium bowl: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Mix the sugars and oil in a large bowl until well blended and smooth.

Incorporate the wet ingredients: add the eggs, pumpkin puree, and vanilla extract to the sugar mixture and mix until smooth.

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

Beat the cream cheese mixture until silky smooth, combining cream cheese, powdered sugar, and vanilla extract.

Layer half of the pumpkin batter into the prepared pan, and spread it evenly.

Spoon the cream cheese mixture over the pumpkin batter, spreading it gently.

Pour the second half of the pumpkin batter over the cream cheese layer, spreading evenly.

Bake for 45–50 minutes or until a toothpick comes out clean.

Cool the cake in the pan for 10–15 minutes, then cool completely on a wire rack.

Dust with powdered sugar before serving and enjoy!