Baking Instructions

• 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 coat.
• In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
• In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vegetable oil until thick and smooth. Add pumpkin puree and whisk until combined.
• Fold the flour mixture into the pumpkin mixture and stir until no flour streaks remain.
• Evenly spread the batter into the prepared baking pan. Bake for about 30 to 33 minutes, until a toothpick comes out clean.
• Cool completely on a wire rack for about 1 ½ to 2 hours.
• In a stand mixer, beat the softened butter and powdered sugar on low speed until incorporated. Increase to medium speed and beat until light and fluffy.
• Add half of the cream cheese and beat until incorporated, then add the remainder and beat until smooth.
• Add maple syrup and vanilla extract and beat until the frosting is light and smooth.
• Frost the cooled cake with the cream cheese frosting and sprinkle with chopped nuts if desired.