Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking pan with cooking spray or butter, no one wants a sticky cake!
In a large mixing bowl, combine the pumpkin puree, eggs plus an extra yolk, milk, canola oil, and vanilla extract. Blend the ingredients with an electric mixer until you get a soft, creamy texture.
Next, add the dry ingredients all at once: the spice cake mix, cinnamon, nutmeg, and ginger. I like to switch things up here and fold the batter firmly with a silicone spatula, but don’t overdo it.
Pour the batter into the pan and spread it flat across the surface. Softly knock the pan on the surface to even the batter and push out any trapped air.
Bake the cake for about 30 minutes, but resist the urge to open the oven door too soon!
Once baked, remove the cake from the oven and place the pan on a wire rack to cool. Let the cake sit for 5 minutes, then carefully run a butter knife around the edges to loosen it.
While the cake cools, prepare the frosting. Make sure your cream cheese and butter have been softened by sitting at room temperature for about 30 minutes, this makes mixing way smoother. Beat the cream cheese and butter together until silky and well combined.
Gradually add powdered sugar, about a cup at a time. After everything is mixed, add the vanilla and a pinch of salt.
When the cake is fully cooled, generously frost the surface. For an extra special touch, I love scattering a handful of pumpkin candy over the frosting.