This Pumpkin Layer Cake with Spiced Frosting is the perfect autumnal treat. You can buy pumpkin-pie spice, or make your own from ground spices: Combine 1 teaspoon each cinnamon and ginger with 1/4 teaspoon each nutmeg and allspice.
Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line bottom of pans with a round of parchment paper; butter paper. Dust pan with flour, tapping out excess. In a medium bowl, whisk flour, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
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 just until combined.
Divide batter between prepared pans. Smooth tops, and tap pans on work surface several times to eliminate large air bubbles. Bake until a toothpick inserted in center of cakes comes out clean, 40 to 45 minutes. Cool 15 minutes in pans; run a knife around edge of pans, and invert cakes onto a wire rack to cool completely.
Set a rimmed baking sheet upside down on work surface. Place one cake on top, and spread with 1/3 of frosting. Place second cake on top, and spread remaining frosting over top and sides of cake. Using two wide metal spatulas, carefully transfer frosted cake to serving platter. Sprinkle with more pumpkin-pie spice, if desired.