Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal.

In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well after each addition. Incorporate the pumpkin puree and vanilla extract into the mixture until fully combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually stir the dry ingredients into the wet mixture until just blended. Be careful not to overmix; a few lumps are okay.

In a small bowl, mix the brown sugar and cinnamon for the swirl. Pour the melted butter over this mixture and combine until crumbly.

Pour half of the pumpkin cake batter into the prepared baking dish. Evenly sprinkle half of the cinnamon swirl mixture on top. Pour the remaining batter over the cinnamon layer and then sprinkle the rest of the cinnamon filling on top.

Using a knife or a toothpick, gently swirl the cinnamon mixture into the cake batter to create a marbled effect. Aim for a few swirls without completely blending everything together.

Place the baking dish in the preheated oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.

While the cake bakes, beat the softened cream cheese and butter in a medium bowl until smooth. Gradually add the powdered sugar, mixing on low speed until combined. Add vanilla extract and enough milk to reach your desired frosting consistency.

Once the cake has cooled in the pan for about 10-15 minutes, spread the cream cheese frosting over the top while it is still warm, allowing it to melt into the cake slightly for extra moistness.

Cut the cake into squares and serve warm or at room temperature. Enjoy a delicious slice of autumn magic!