Heat the oven to 350° and spray a 9x13-inch pan with cooking spray.

In a bowl, combine the pumpkin, oil, granulated sugar, brown sugar and vanilla.

In a separate bowl, stir the flour, pumpkin pie spice, baking powder, baking soda, cinnamon and salt. Slowly add the flour to the pumpkin mixture until well combined.

Pour the batter into the prepared pan and spread evenly. Bake for 35 minutes. Poke a toothpick into several areas of the cake to check for doneness. Continue baking up to 5 minutes, checking occasionally until baked.

While the cake is baking make the sauce by combining all the sauce ingredients together and whisking until smooth. Refrigerate until ready to use.

Make the Topping while the cake continues to bake. Beat the heavy cream until very thick, then gradually add the powdered sugar, cinnamon and vanilla to the heavy cream and continue beating until very stiff. Refrigerate until ready to use.

Remove the cake and use the handle side of a round wooden spoon to poke holes over the cake. Pour the Sauce over the cake.

Let the cake cool completely before spreading the Topping evenly over the cake. Add some cute sprinkles, mini pumpkins, or a sprinkle of cinnamon over the cake.