Instructions

• Set the oven rack to the middle position. Heat the oven to 350ºF (177ºC).
• Grease a 13 x 9-inch baking pan with cooking spray or vegetable oil. Add 1 tablespoon of flour to the pan, turn, and tap to lightly coat the bottom and sides. Tap out any extra flour.
• In a medium bowl, whisk together 2 cups of sifted flour, pumpkin pie spice, baking powder, baking soda, and salt.
• In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vegetable oil until thick and smooth, about 3 minutes. Add pumpkin puree and whisk until combined.
• Fold the flour mixture into the pumpkin mixture and stir until no flour streaks remain. Do not overmix.
• Spread the pumpkin cake batter into the prepared baking pan. Bake until a toothpick comes out clean or internal temperature reaches 195 to 200ºF, about 30 to 33 minutes. Cool completely on a wire rack for about 1 ½ to 2 hours.
• In a stand mixer, beat softened butter and powdered sugar on low speed until just incorporated, then increase to medium speed until light and fluffy, about 1 to 1 ½ minutes.
• Add half of the softened cream cheese and beat on medium speed until incorporated, about 15 seconds. Add the remainder and beat until smooth.
• Add the maple syrup and vanilla extract. Beat until light and smooth, scraping the bowl as needed, about 30 to 45 seconds.
• Frost the cake with the cream cheese frosting and sprinkle chopped nuts on top, if desired. Slice and serve.