1. Preheat the oven to 350°F. Place two Large Round molds on the large Perforated Baking Sheet and set aside.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the Greek yogurt, eggs, brown sugar, granulated sugar, pumpkin, vanilla extract and, maple syrup together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
3. Divide the batter between the two cake pans. Bake for 27 minutes or until baked through. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cakes browning too quickly in the oven, cover them with the Large Bonmat.
4. Remove the cake from the oven and set the pan on a room temperature Perforated Baking Sheet turned upside down to serve as a cooling rack. Allow the cake to start the cooling process and unmold within 10 minutes.

Make the frosting:

1. In a large bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectionary sugar, vanilla, maple syrup and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectionary sugar. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This sets the frosting and makes cutting easier.
2. Sprinkle top of cake with chopped pecans.
3. Cover leftover cake tightly and store in the refrigerator for 5 days.

Enjoy baking from our bon COOK kitchen to yours!