Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour.
Sift 3 cups flour and next 7 ingredients into medium bowl.
Using a whisk combine both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin and vanilla; beat until well blended. Add flour mixture; beat just until incorporated. Divide batter between prepared pans. Smooth tops.
Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.
For the frosting combine the butter and cream cheese and mix on low, then increase the speed for 2-3 minutes until light and fluffy. Add in your powdered sugar, one cup at a time. Add in your vanilla extract and cinnamon. Beat on medium-high for 8 minutes.
Using a large spatula spread a layer of frosting on the first layer. Top with second layer. Frost the sides of the cake and top and smooth with a spatula. With a pastry bag and tip attached, pipe the frosting in swirls on the top and bottom. Store covered in the refrigerator.