Preheat oven to 325 degrees.

Line baking sheet with parchment paper or silpat/silicone liner.

In a medium size bowl SIFT in the flour, baking powder, baking soda, salt and the spices. Set aside.

In a large mixing bowl beat together the eggs and sugar on medium speed until light and fluffy.

Stir in the oil, pumpkin and vanilla extract just until combined. (I gently stirred in the pumpkin & vanilla with a spatula so as not to deflate the light and fluffy eggs).

Stir in the flour mixture to the wet ingredients just until blended. Mix only about 15-20 seconds with mixer and if not fully blended gently fold the mixture with spatula a few times until blended. Do not over-mix.

Using a large cookie scoop (3-4 Tablespoons) scoop dough onto baking sheet spacing 2 ½ inches apart. Gently flatten the mounds just a bit for a flatter top cake.

Bake 12 to 15 minutes or until the top does not leave an indentation, or a toothpick comes out clean. Mine baked in 12 minutes, but baking time will depend on each individual oven.

Remove cakes from oven and leave on the baking sheet for 5 minutes then transfer to wire racks to cool completely.

Top the cakes with powdered sugar just before serving.