1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
4. Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
5. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

A little tip from my mum: if you want to elevate the flavors even more, try adding a handful of chopped walnuts or pecans to the batter for a delightful crunch.