Pumpkin Snacking Cake with Vanilla Maple Buttercream

Preheat the oven to 350F and grease a brownie tin. Set aside. In a mixing bowl, combine the flour, baking powder, cinnamon, and pumpkin pie spice until uniform/no clumps. In another bowl, using an electric hand mixer, combine the room temperature butter, olive oil, and sugar until fluffy (should take around 3-4 minutes). Add the milk, eggs, pumpkin puree, and vanilla and beat until uniform. Add the dry ingredient mixture to this bowl and fold everything together until uniform. Transfer the cake batter to the brownie tin and bake for 40-45 minutes or until golden brown. Let cool completely before icing.

While the cake is cooling, assemble the buttercream: using an electric hand mixer, beat the powdered sugar, room temperature butter, vanilla, and maple syrup in a bowl until smooth and fluffy. Top the cooled cake with the buttercream and spread evenly over the surface. Let set in the fridge for a few minutes before slicing and enjoying!