In a large mixing bowl (or the bowl of your stand mixer) cream together the butter and sugar.

Add in the eggs and mix until frothy.

Add the spices (cinnamon, ginger, nutmeg, ground cloves, and all spice).

Mix in the pumpkin puree at the same time.

Make sure everything is well blended and turn off your mixer.

Using a spatula (or a spoon) mix in the sourdough discard.

Add the salt, bicarbonate of soda (baking soda), and baking powder.

Start incorporating the flour into the batter. Don't overmix.

If your batter is too runny, add an extra tablespoon (or two) of flour. No more than that as you don't want a stiff batter.

Let the batter rest while preheating the oven to 350°F (176°C). This will give the batter time to activate and create a fluffy crumb.

Prepare a 9"x13" baking tray with parchment paper.

Pour the batter into the tray.

Bake at 350°F (176°C) for 35 minutes or until golden brown on top. Insert a toothpick in the centre of the cake to check if the batter is baked. The toothpick should come out clean.

Let the cake cool down while you prepare the frosting.

Clean your mixing bowl from the pumpkin batter you made and use it for the cream cheese frosting.

Mix all the ingredients together (cream cheese, icing sugar, softened butter, vanilla extract, and orange zest).

Add extra icing sugar if you prefer a stiffer frosting. I like mine creamy and soft.

Once your cake is at room temperature, layer the cream cheese frosting on top.

You can either refrigerate the cake for future use or slice the cake into bars and serve.

I prefer serving after it had some time in the fridge as I like a cold cream cheese frosting.