Cake:
1/2 cup(s) (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cup(s) all-purpose flour, spooned and leveled
2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 tablespoon(s) pumpkin-pie spice , or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves
2 large eggs
1 1/2 cup(s) sugar
1 can(s) (15-ounce) solid-pack pumpkin puree

cup(s)

(1 stick)

unsalted butter, melted, plus more for pan
2.50

cup(s)

all-purpose flour, spooned and leveled
2.00

teaspoon(s)

baking soda
1/2

teaspoon(s)

salt
1.00

tablespoon(s)

pumpkin-pie spice , or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves
2.00

large

eggs
1.50

cup(s)

sugar
1.00

can(s)

(15-ounce)

solid-pack pumpkin puree
1/2

cup(s)

(1 stick)

unsalted butter, very soft
1

bar(s)

(8-ounce)

regular (or reduced-fat) cream cheese, very soft
1/4

cup(s)

honey