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 the pan to lightly coat the bottom and sides.
• 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, being careful not to overmix.
• Evenly spread the pumpkin cake batter into the prepared baking pan. Bake for about 30 to 33 minutes, or until a toothpick in the center comes out clean.
• 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. Increase speed to medium and beat until light and fluffy.
• Add half of the softened cream cheese and beat until incorporated. Add the remainder and beat until smooth.
• Add the maple syrup and vanilla extract. Beat until the frosting is light and smooth.
• Frost the cooled cake with cream cheese frosting. Sprinkle with chopped nuts if desired. Slice and serve.