Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan (or 10x15-inch jelly roll pan) with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease with butter.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and sea salt until thoroughly combined.

In a large mixing bowl, whisk together granulated sugar, packed light brown sugar, pure pumpkin puree, melted butter (or oil), room temperature eggs, and pure vanilla extract for 1 to 2 minutes until glossy and smooth.

Pour the dry ingredients into the pumpkin mixture. Using a silicone spatula, gently fold together just until no dry flour streaks remain. Do not overmix.

Transfer batter into the prepared baking pan. Smooth the surface evenly into the corners with your spatula. Bake at 350°F for 24 to 28 minutes, or until the center springs back when lightly pressed and a toothpick inserted comes out clean.

Cool completely in the pan on a wire cooling rack for at least 45 minutes before frosting (frosting warm cake will cause the cream cheese to melt).

Prepare frosting: In a mixing bowl using a stand mixer or handheld electric mixer, beat the softened cream cheese and softened butter together on medium speed for 2 minutes until completely smooth and lump-free. Gradually add sifted powdered sugar, vanilla extract, and salt. Beat on medium-high for another 2 minutes until silky, fluffy, and spreadable.

Spread the cream cheese frosting generously over the cooled pumpkin cake slab using an offset spatula. Sprinkle with mini chocolate chips or toasted pecans. Slice into 16 or 24 neat squares and serve!