Preheat your oven to 350 degrees F and spray a 9" springform pan with nonstick canola oil spray. Set aside.

In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

In the bowl of your stand mixer, with paddle attachment fixed, add the granulated sugar, brown sugar, pumpkin puree, honey, and vegetable oil. Mix on medium speed until smooth and fluffy, about 5 minutes. Add the egg and mix to combine. With the mixer running on low speed, add the orange juice and milk. Continue mixing on low until fully incorporated. With the mixer still running on low speed, slowly add the dry ingredients to the wet. Continue to mix until the batter comes together and is smooth.

Pour the cake batter into the prepared pan and bake for about 50 minutes or until firm around the edges. Remove from heat and let cool in the pan for about 30 minutes. After 30 minutes, release the cake from the pan and transfer to a wire rack to cool the rest of the way.

While the cake is cooling, prepare your cream cheese frosting. In the bowl of your stand mixer, with paddle attachment fixed, combine the cream cheese and butter. Beat on medium speed until smooth. Add the confectioner's sugar, salt and vanilla extract. Beat on low speed until smooth, about 1 minute. Add the heavy cream, with the mixer running on low.

Spread the cream cheese frosting on the cooled cake. Serve or cover and refrigerate for about a day. Enjoy!