Preheat your oven to 350F (180C). In medium bowl, sift together the flour, baking soda, cinnamon, ginger, allspice and fennel seed. In a stand mixer, beat the butter until it becomes light. Then add the white sugar and brown sugar while it is on medium speed. Mix it well.
Add the eggs, one at a time, and beat well after each addition. Scrape down the sides and bottom of bowl with rubber spatula as needed. Then proceed to add pumpkin puree.
Reduce the mixer speed to low and add in the flour mixture, alternating with the molasses and boiling water. Stir it until it is throughly combined. Scrape the mixture into the prepared pan.
Bake for 45 to 55 minutes or until a skewer inserted into the middle comes out clean. Cool on a wire rack. Dust the top of the cake with powdered sugar. You can also serve this cake with whipping cream. Enjoy!
