Preheat the oven to 350ºF. Spray a 9" springform pan (or pie plate) with nonstick spray. Set aside.
In a large bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, allspice, salt, baking powder, and baking soda. Set aside.
In a medium size bowl, whisk together the melted butter and pumpkin. Add both of the sugars and the vanilla extract and whisk again until smooth.
Pour the wet ingredients into the dry ingredients and stir with a large spatula until everything is incorporated. Pour batter into prepared pan and bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before decorating.
When you are ready to decorate the cookie cake, prepare the frosting of your choosing. Decorate while cookie cake is inside or outside of the outer ring of the springform pan. Store leftovers covered tightly in the refrigerator up to 5 days.