Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by spraying them with baking spray and dusting with flour.

In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, ground cloves, ground ginger, baking soda, and baking powder until well combined.

In a separate bowl, cream the room temperature salted butter, vegetable oil, light brown sugar, and granulated sugar until light and fluffy. Add the large eggs one at a time, mixing well, then stir in the vanilla extract and pumpkin puree.

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for about 10 minutes before transferring to wire racks.

For the frosting, heat salted butter in a saucepan over medium heat until it turns golden brown and has a nutty aroma. Remove from heat, cool slightly, and whisk in powdered sugar, milk, and vanilla until smooth.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting between the layers and over the top and sides of the cake. Enjoy!