Preheat the oven to 170 C/ 340 F
Grease and line 3 x 6-inch round cake pans or 2 x 8-inch round cake pans
Combine flour with baking powder, baking soda, pumpkin spice, and salt - set aside.
Combine the pumpkin puree, sour cream and vanilla - use a whisk to ensure no lumps - set aside.
Cream together the butter and sugar until light and fluffy
Add eggs one at a time
Followed by flour and liquid mixture (pumpkin puree/sour cream)
Divide batter equally between the prepared baking pans
Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.
Cool on a wire rack completely before you decorate.