Preheat the oven to 350°F. Grease a 9-inch springform pan with vegetable shortening and then line the bottom with parchment paper. Set it on a rimmed baking sheet in case of dripping. Set aside.

Sift together the flour, pumpkin pie spice, baking powder, salt and baking soda. Set aside.

In a separate bowl, cream together the brown sugar and olive oil until the sugar dissolves, approximately 2-3 minutes.

Blend in the pumpkin puree, eggs and vanilla until smooth.

Slowly add the dry ingredients to the wet ingredients until just mixed. Do not overmix.

Pour the cake batter into the prepared springform pan.

Bake the cake for 40 minutes, turning the sheet pan halfway through baking. Bake until the cake passes a toothpick test.

Remove and allow to cool for 30 minutes before releasing the spring form pan. Allow to cool fully before icing.

In a small bowl, whisk together the melted butter, maple syrup, powdered sugar, salt and vanilla until smooth.

Place the cake onto a wire cooling rack with parchment or aluminum foil underneath for easy clean-up.

Spoon or pour half of the glaze over the cake. Allow the glaze to set for 3-4 minutes, then pour the rest of the glaze over top and allow it to set before cutting and serving.

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