1. Line an 8-inch square baking pan with parchment paper, and preheat the oven to 350 degrees F.

2. In a medium-sized bowl, whisk together 2 cups all-purpose flour, 1 + 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. kosher salt, 1 tsp. ground ginger, 1/2 tsp. ground cinnamon, 1/2 tsp. ground cardamom, 1/2 tsp. freshly ground nutmeg, and 1/4 tsp. all-spice. Whisk that until combined and set aside.

3. Now, in a large bowl, mix together 10 oz. pumpkin puree, 2/3 cup flavorless oil, 1 cup white sugar, 3 large eggs, and 1 tsp. vanilla extract. Whisk that, then add in the dry ingredients and whisk again until combined.

4. Transfer the batter to the lined baking pan, and bake at 350 degrees F. for 30-32 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.

5. While the cake is cooling, make the whipped cream cheese frosting. With an electric hand mixer, beat 3 oz. softened cream cheese, with 1/2 cup powdered sugar, and 1/4 tsp. vanilla extract. Once that’s smooth, set aside.

6. Now, in a separate bowl, beat 1 cup heavy whipping cream until stiff peaks form, and fold the cream into the cream cheese mixture.

7. Frost your cooled cake, and top with figs and chamomile (or anything you’d like.) Enjoy!