CAKE

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes
4. Add the pumpkin puree, eggs, and vanilla extract to the butter mixture. Beat until smooth and well combined.
5. Add half the dry ingredients to the wet ingredients, mixing gently until no flour pockets remain. Do not overmix.
6. Add the maple syrup and buttermilk to the mixture and mix on low speed until just combined.
7. Mix in the remaining dry ingredients until just combined.
8. Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.

MAPLE CREAM CHEESE GLAZE

1. In a small bowl, beat the softened cream cheese until smooth. Add half of the powdered sugar and mix until combined (mixing in all of the powdered sugar might be too messy).
2. Mix in the remaining powdered sugar, maple syrup and cinnamon. Add 1 tablespoon milk and mix in, check the consistency, adjust with more milk as needed to make a pourable glaze.
3. Once the cake has cooled, drizzle the glaze generously over the top, letting it drip down the sides.