Preheat the oven to 350°F convection (with the fan) or 375°F conventional. Spray with non-stick cooking spray and line a 9-inch round cake pan with a parchment paper circle.

In a medium bowl, whisk together the baking powder, baking soda, salt, pumpkin spice mix, and all-purpose flour; set aside.

In a large mixing bowl, whisk together the olive oil, eggs, pumpkin puree, granulated sugar, and light brown sugar until well combined.

Whisk the dry ingredients into the wet ingredients until very few lumps remain. The batter is loose, so I find a whisk to be the best tool.

Pour the batter into the prepared pan and smooth with an offset spatula. Then bake in the preheated oven for 30-45 minutes, or until golden brown and the center springs back when lightly pressed. A toothpick, bamboo skewer, or metal cake tester should come out clean.

Allow the cake to cool for 10 minutes before turning out of the pan to cool completely on a wire rack. I just cool mine upside down, but you can flip it using a second wire cooling rack or cake board. I do not recommend trying to move the cake while it is hot.