Heat an oven to 350° F.

Grease and flour two 8" cake pans and set aside. 

In a bowl, whisk together the flour, baking soda, cinnamon, clove, ginger, cardamom, nutmeg and salt and set aside.

In another larger bowl, mix eggs, sugar, pumpkin, oil, vanilla and orange zest.

Fold flour mixture into egg mixture and mix well.

Divide batter between prepared pans. 

Using a spoon, drop spoonfuls of mascarpone on tops of each cake, spaced about 2" apart and and using a toothpick or paring knife, swirl cheese into batter.

Sprinkle seeds over cakes and bake, rotating the pans halfway through, until a toothpick inserted in the middle of each cake comes out clean, about 35 to 40 minutes.

Remove from the oven.

Let cool slightly before serving.