Pumpkin Layer Cake

1 cup (2 sticks) unsalted butter, softened, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled) plus more for pans
1 tablespoon pumpkin-pie spice plus more for sprinkling (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
4 large eggs, room temperature
1 can (15 ounces) pure pumpkin puree
Creamy Spiced Frosting (below)

1.) Preheat oven to 350. Butter two 9-inch round cake pans. Line bottom of pans with a round of parchment paper. Dust pan with flour; tapping out excess. Whisk flour, pupkin-pie spice, baking soda, and salt; set aside.

2.) In a large bowl, using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition; beat in pumpkin puree. With mixer on low speed, gradually add flour mixture; mix until just combined.

3.) Divide batter between prepared pans. Smooth tops and tap pans on work surface sever times to eliminate large air bubbles. Bake until a toothpick inserted comes out clean, 40 to 45 minutes. Cool 15 minutes in pans; run a knife around edge of pans and invert them onto a wire rack to cool completely.

4.) Set a rimmed baking sheet upside down on work surface. Place one cake on top and spread wih 1/3 of frosting. Place second cake on top and spread remaining frosting over top and sides of cake. Using two wide metal spatuals, carefully transfer frosted cake to serving platter. Sprinkle with more pumpkin-pie spice if desired.

Creamy Spiced Frosting

In a large bowl, using an electric mixer, beat together 1 cup (2 sticks) room temperature unsalted butter and 1 bar (8 ounces) room temperature cream cheese until smooth; gradually beat in one pound (1 box) confectioners sugar until smooth. Mix in 1/2 teaspoon pumpkin-pie spice.