Preparation

• Heat the Oven: Set the oven rack to the middle position. Heat the oven to 350ºF (177ºC).
• Prepare Baking Pan: 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. Tap out any extra flour that remains in the pan.
• Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, pumpkin pie spice, baking powder, baking soda, and salt.
• Mix Wet Ingredients: In a large bowl, vigorously whisk together the granulated sugar, brown sugar, eggs, and vegetable oil until thick and smooth, about 3 minutes. Add the pumpkin puree and whisk until combined, about 15 seconds.
• Make Cake Batter: Fold the flour mixture into the pumpkin mixture and stir until no flour streaks and just a few small lumps remain. Do not overmix.
• Bake the Cake: Evenly spread the pumpkin cake batter into the prepared baking pan. Bake until a toothpick inserted in the center comes out clean, about 30 to 33 minutes. Cool completely on a wire rack for about 1½ to 2 hours.
• Mix the Butter and Sugar: In a stand mixer fitted with a paddle or hand mixer, beat the softened butter and powdered sugar on low speed until just incorporated. Gradually increase speed to medium and beat until light and fluffy, about 1 to 1½ minutes.
• Add the Cream Cheese: Add half of the softened cream cheese and beat on medium speed until incorporated, about 15 seconds. Add the remainder and beat until smooth, about 15 to 20 seconds.
• Add Flavorings: Add the maple syrup and vanilla extract. Beat until the frosting is light and smooth, scraping the bowl as needed, about 30 to 45 seconds.
• Frost the Cake: Spread the cream cheese frosting over the cooled cake. Sprinkle with optional chopped nuts if desired. Slice and serve.