1. Preheat your oven to 350 degrees F. Lightly spray a 13x18 rimmed baking sheet with cooking spray, line it with a piece of parchment paper, and then lightly spray again. Set to the side. 

Dry Ingredients

1. In a medium bowl, gently whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Set aside. 

   If you don't have Pumpkin Pie Spice, add 1/2 teaspoon each of nutmeg, cloves, and ginger. 
   245 grams all-purpose flour, 6 grams baking powder, 6 grams baking soda, 3 grams salt, 4 grams cinnamon, 3 grams pumpkin pie spice, see directions for substitutions

Wet Ingredients

1. In a bowl of a stand mixer with the paddle attachment, mix together white sugar, light brown sugar, oil, Greek yogurt, pumpkin purée, eggs, sourdough discard, and vanilla extract at medium speed until combined. Stop to scrape down the sides of the bowls when necessary. 

   This can also be done with a hand mixer.
   200 grams white sugar, 165 grams light brown sugar, 110 grams neutral oil, 160 grams Greek yogurt, 120 grams sourdough discard, 4 large eggs, 15 oz pure pumpkin puree, 4 grams vanilla extract

Combine

1. Add the dry ingredients to the pumpkin mixture, mixing on low speed until the flour mixture is just combined. Careful not to overmix, otherwise that can lead to a dense cake. 

Bake

1. Pour batter into the prepared pan. Place into the preheated oven and bake for 20-25 minutes, or until a toothpick comes out clean. 
2. Place on a wire rack to cool completely. 

Cream Cheese Frosting

1. In a bowl of a stand mixer with the paddle attachment, beat the cream cheese and unsalted butter on high speed until light and fluffy, about 2-3 minutes. 
   226 grams cream cheese, room temperature, 226 grams unsalted butter, room temperature
2. Then, mixing at medium speed, add a cup of powdered sugar at a time. Stop to scrape the sides of the bowl when necessary. 
   390 grams powdered sugar
3. Finally, add the vanilla extract and mix until incorporated. 
   4 grams vanilla extract
4. Dollop the cream cheese frosting on top of the cooled cake. Spread and smooth in a single layer with an offset baking spatula. Top with chopped pecans or sprinkle with ground cinnamon, if desired. Enjoy!