Preparation

• 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.
• Spread the pumpkin cake batter into the prepared baking pan. Bake until a toothpick comes out clean, about 30 to 33 minutes. Cool on a wire rack for 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, beating until light and fluffy, about 1 to 1 ½ minutes.
• Add half of the cream cheese and beat on medium until incorporated. Add the remainder and beat until smooth.
• Add the maple syrup and vanilla extract. Beat until the frosting is smooth, scraping the bowl as needed.
• Frost the cake directly in the pan or invert it onto a platter. Spread frosting evenly and sprinkle with nuts if desired.