Preheat oven to 180 °C (350 °F). Line the bottoms of two 18 -20-cm (8-inch) cake pans with circles of baking paper and then grease them well.
In a bowl combine flour, baking powder, salt, cinnamon, nutmeg and ginger and set aside.
In a large mixing bowl beat eggs and the two kinds of sugar at high speed for about 10 minutes, until the mixture thickens. Add oil and beat for 2 more minutes. Add pumpkin puree and vanilla and beat shortly, until combined.
Using a rubber spatula fold the dry ingredients into the mixture. Continue mixing gently until all the flour is absorbed
Divide the batter between the two prepared pans. Bake for 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. Let the cakes cool for 10 minutes in the pans before removing them. Transfer to a wire rack to cool completely. When the cakes reach room temperature, refrigerate for few hours before cutting them.