Make the pumpkin cake by combining the flour, baking powder, ground cinnamon, baking soda, nutmeg, clove, ginger, and salt together in a bowl until well combined.
In another large bowl, beat the pumpkin puree, white sugar, vegetable oil, and eggs together with a mixer until creamy and smooth, about 45-60 seconds.
Gradually add the flour mixture to the pumpkin mixture until the batter comes together and there are only a few lumps. Add the maple syrup and stir to combine. Pour the batter into the prepared baking pan.
Bake for 25-30 minutes, or when a wooden tester inserted in the center comes out with moist, not wet, crumbs. Remove from the heat and cool on a wire rack completely.
Make the maple cream cheese frosting by combining the powdered sugar, butter, cream cheese, pure maple syrup, and vanilla extract in a bowl. Beat with a hand mixer until creamy and smooth.
Spread the frosting over the cooled cake and serve.
Refrigerate the remaining cake in a sealed container. Enjoy.