Preheat the oven to 350°F. Lightly spray 2, 9-inch round cake pans with nonstick cooking spray, and line the bottoms with parchment paper. Set aside
In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice, and salt. Set aside.
In a separate bowl using a hand mixer on medium speed, mix together the pumpkin, sugar, orange zest, and vanilla until combined.
Add the eggs, one at a time, fully incorporating between each addition. Pour in the vegetable oil and continue to mix until incorporated.
Add the dry mixture to the wet mixture and mix together until just combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until the top springs back and a toothpick inserted into the center comes out mostly clean. (A few crumbs are okay!)
Let the cakes cool in the pans for about 10 minutes, then invert them onto a wire rack to cool completely.