Pumpkin Spice Cake w/ Cinnamon Cream Cheese Frosting

Ingredients: 
Cake: 
* 3 cups all-puprose flour
* 1½ teaspoons baking soda
* ¼ teaspoon salt
* 1 cup light brown sugar, packed
* 1⅓ cups white sugar
* ¾ cup of butter, softened
* 3 eggs
* 2 teaspoons vanilla extract
* 1 tablespoon pumpkin spice* 1½ cup buttermilk
* 15 oz. 100% pure pumpkin (canned)

Ingredients:
Frosting: 
* 2 (8 oz) packs cream cheese, softened
* ½ cup butter softened, softened
* 1 teaspoon milk
* 4 cups powdered sugar
* 1 teaspoon vanilla extract
* cinnamon (as much as you like. Can also use pumpkin spice)

Directions: 
1. Preheat oven to 275 F
2. Grease and flour 3 round ( 9-inch) cake pans. Set aside
3. In a large bowl whisk together flour, baking soda and salt. Set aside
4. In a large bowl cream together sugars and butter
5. Beat in each egg one at a time
6. Fold in vanilla and pumpkin spice
7. Add dry ingredients to wet ingredients, alternating with the buttermilk
8. Fold in pure pumpkin.

9. Pour batter evenly into the cake pans
10. Bake for 30-35 minutes (check it at 25 minutes) or until toothpick inserted in center comes out with moist crumbs attached. (do not overbake. Cake will continue cooking while it cools)
11. Let cake sit in pans for 5-10 minutes before removing and placing on a cooling rack to cool completely
12. While cake is cooling make the frosting
13. Cream together cream cheese, butter and milk
14. Mix in powdered sugar a little at a time until creamy
15. Fold in vanilla and cinnamon
16. Frost cooled cakes