Place the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large mixing bowl, and whisk together until combined.
Step 2
Add the butter, and mix on medium-low speed until the mixture resembles damp sand.
Step 3
Add the eggs, one at a time, allowing each one to fully incorporate before adding the next.
Step 4
Stir in the pumpkin puree, sour cream, and vanilla, then scrape the bottom and sides of the bowl with a silicone spatula.
Step 5
Turn the mixer up to medium speed and mix for about 90 seconds, to aerate the batter and develop the cake's structure.
Step 6
Transfer the batter to the prepared pan, and bake for 25 to 35 minutes, or until a toothpick inserted comes out clean.
Step 7
Cool completely, ice with cream cheese frosting, and dust with additional cinnamon for garnish.
When I find myself with a few free moments, I head straight for my kitchen! I'm a former pastry chef who still loves to bake, & to share how easy and fun baking from scratch can be!