Preheat the oven to 350 degrees and line two 9inch springform pans with parchment paper
Using a standing mixer, cream the butter and sugar on medium speed until light in color and fluffy.
Beat in the vanilla extract and canola oil and mix until combined.
Beat eggs and egg whites in, one at a time, mixing until incorporated after each addition.
Mix the dry ingredients into a medium sized bowl and whisk to combine.
Gradually add half of the flour mixture to the batter and mix until combined.
Gradually add the pumpkin puree to the batter and mix until combined.
Add the remaining flour mixture and mix until well combined and smooth.
Divide the batter evenly between the two springform pans.
Bake for 26 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
Remove cakes from the oven and allow to cool completely.