1-1/2 cups all-purpose flour
1-1/4 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 Tablespoons butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup pumpkin puree
1/2 cup buttermilk
1 package (8 ounce) cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon maple extract (add more for a bolder flavor)
Sprinkles and/or nuts (optional)
Preheat oven to 350 degrees F. Spray pan with cooking spray. In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt.
In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time. Add flour mixture to butter mixture alternately with pumpkin and buttermilk. Fill pan 1/2 full, spreading batter to edges of cavities.
Bake 7-9 minutes or until cake springs back to the touch. Remove from pan and cool completely before filling. For the filling, beat cream cheese, sugar and maple extract until well combined. Spread filling on one cake and sandwich with another. Garnish with sprinkles or nuts if you like.