Preheat oven to 350 degrees.
Grease and flour 3 x 7 inch cake pans, line bottoms with parchment paper.
In medium bowl add the flour, baking soda, salt, cinnamon, cloves, nutmeg, ginger. Stir with whisk to mix, set aside.
In bowl of mixer fitted with the paddle attachment add the eggs, sugar and oil. Mix on med-high speed for 5 minutes scraping down the sides of bowl as needed.
Bring mixer down to low speed, slowly add in the flour, scrape down side of bowl as needed.
Mix in the pumpkin puree.
Mix all well to combine, about 1-2 minutes.
Scrape down sides of bowl if needed.
Pour evenly into three prepared pans.
Bake 25-30 minutes or until toothpick inserted comes out clean. Rotate cake pans half way through baking.
In large sauce pan add the egg whites and brown sugar.
On medium heat you are going to whisk egg mixture until brown sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled (if not completely cooled your butter will melt). You may have to let mixture sit for 20 minutes until completely cooled.
On low speed add the butter one piece at a time.
Bring mixture up to high speed and continue to mix until well combined.
Add in the vanilla and salt, mix to combine.
Switch to paddle attachment and mix until smooth and creamy.
Cut humps off of cake layers if necessary. Put a small smear of buttercream onto your cake board/plate (this will help keep the cake in place). Place the first cake layer on the cake board/plate.
Spread a large dollop of buttercream on top and spread evenly to the edges of the cake. Place next cake layer on top and spread with buttercream.
Repeat with with remaining cake layers until all are stacked. (NOTE - due to the moist nature of this cake the layers have a little weight to them and can break while moving/placing them so be careful of this by supporting them well while moving/placing them).
Once all the layers are in place apply a crumb coat of buttercream around the top and bottom of cake. Refrigerate at least 45 min. (Crumb coat gives a nice smooth base to work with when ready to apply final coat of buttercream and decorate).
Make your second batch of buttercream if needed. Apply final coat of buttercream. Arrange
If doing proceed with the rope border on top, the basket weave on lower half of the cake and piped stars.
Decorate with leaves and apply sprinkles.
Keep in cool dry place. If refrigerating take out 2 hours prior to serving.