Moist Pumpkin Cake with Brown Butter Cream Cheese Frosting

Pumpkin Cake 2 cup (260 g) all purpose flour 1 tsp baking soda 2 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/8 tsp cloves 1/8 tsp all spice (optional) 3/4 tsp salt 1 cup (200 g) granulated sugar 1/4 cup (53 g) brown sugar 2 large eggs 1/2 cup (100 g) flavorless oil (canola or vegetable) 15 oz can pumpkin puree 2 Tbsp sour cream 2 tsp vanilla extract Brown Butter Cream Cheese 8 oz unsalted butter 8 oz cream cheese 1/2 tsp salt 1 tsp vanilla extract 1 1/4 -1 3/4 cups powdered sugar (adjust sweetness level to your liking) nutmeg or cinnamon (optional)