Preheat your oven to 350°F. Spray a 9-inch square baking pan generously with baking spray and line with parchment paper, leaving an overhang on two sides to use his handles.

Add the oil, sugars, and eggs to a large mixing bowl and whisk to combine. Whisk in the pumpkin and vanilla extract.

Mix in the flour, baking soda, baking powder, salt, and spices with a wooden spoon or silicone spatula until no more dry flour is visible.

Pour the batter into the prepared pan and bake for 40 to 45 minutes until a toothpick inserted into the center comes out with no wet batter. Cool the cake in the pan for 10 minutes then transfer to a wire cooling rack using the parchment handles to cool completely.

Beat the softened butter, cream, cheese, and salt in a stand mixer fitted with paddle attachment or in a bowl with an electric hand mixer for 1-2 minutes until light and fluffy. Beat in the powdered sugar and almond extract until smooth and creamy.

Use an offset spatula to frost the completely cooled cake and sprinkle cinnamon over the frosting. Slice and enjoy!