1. Preheat & Prepare:
   Preheat your oven to 350°F (175°C). Butter a 9×5-inch baking pan and line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and pumpkin pie spice. Set aside.
3. Warm Milk & Brown Sugar:
   In a small saucepan, gently heat the milk and brown sugar until the sugar dissolves and the milk is lukewarm.
4. Heat Molasses & Corn Syrup:
   In another saucepan, warm the molasses and corn syrup until lukewarm as well.
5. Blend Butter with Flour Mixture:
   Cut the cold butter into the dry ingredients using a pastry blender (or fork) until the mixture looks like fine crumbs.
6. Combine & Mix:
   Once both the milk and molasses mixtures are lukewarm, pour the milk mixture into the dry ingredients, stirring to combine. Then, add the molasses mixture, followed by the egg, whisking until the batter is smooth.
7. Bake:
   Pour the batter into your prepared baking dish and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
8. Wrap & Rest:
   For extra flavor, remove the cake from the pan once cooled, wrap in foil, and let it sit for a day to develop that classic sticky top!

Frosting Instructions:

1. Make the Frosting:
   In a mixing bowl, beat together the cream cheese and butter until creamy. Add the vanilla and cinnamon and mix well.
2. Add Sugar & Molasses:
   Gradually add the powdered sugar and beat until smooth, then blend in the molasses for a rich flavor.
3. Frost & Serve:
   Refrigerate the frosting until chilled, then spread generously over the cake once it has set overnight.