Preheat Oven to 350 F (190 C) and prepare three 6 inch cake pans.
In a medium bowl, hand whisk together flours, baking powder, baking soda, salt, and spices. Set aside.
In bowl of stand mixer with whisk or paddle attachment, beat together sugars and butter on medium high speed until smooth.
Add one egg at a time, continuing on medium speed until incorporated and mixture is fluffy.
You may need to scrape sides and bottom of the bowl periodically to make sure all ingredients are well mixed.
Add vanilla and pumpkin puree. Mix until incorporated.
Slowly spoon flour mixture into wet mixture, continuing on medium speed until a smooth batter is formed.
Remove bowl from stand mixer and fold in chopped dates with a spatula.
Spoon batter into cake pans, dividing evenly amongst all three. (I prefer to weigh my batter with a kitchen scale to be exact.)
Bake for 35-40 minutes or until toothpick inserted in center comes out clean.
(Bake on low to middle rack. I check each cake individually. )
Once cake are done, place on cooling rack for 10-15 minutes.
Next, place your hand on top of cake and flip upside down, to release cake from pan. (You can also fo this with a plate.)
Wrap each layer in plastic wrap gently and place in freezer for 45 minutes.