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Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
Mix the wet ingredients. Beat the eggs and brown sugar together until well combined. Add the vanilla and neutral oil, followed by the pumpkin purée, and mix until smooth.
Combine the dry ingredients. In a separate bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, baking powder, baking soda, and sea salt.
Make the batter. Gradually add the dry ingredients to the pumpkin mixture, mixing just until everything is incorporated.
Bake. Divide the batter evenly between the prepared 9-inch cake pans. Bake at 350°F for 20–25 minutes, or until the centers spring back lightly and a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then turn them out and wrapping them with plastic wrap to retain moisture and cool completely before frosting.
Whip cold cream cheese and room temperature butter together. Add lemon zest and juice. Add powdered sugar and vanilla. whip a while longer until fluffy. Scape the sides from time to time to ensure it is properly mixed.