cakes:
4 eggs
1 cup granulated sugar
2/3 cup brown sugar
1/2 cup oil
1/2 cup butter
15 oz. canned pumpkin
1 teaspoon vanilla extract
2 teaspoons maple extract
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda

filling:
1 black tea bag (I used earl grey)
8 oz. softened cream cheese
1/2 cup softened butter
A scant 1/2 teaspoon each of cinnamon, nutmeg, ginger, cloves, and cardamom
1 teaspoon vanilla
4 cups powdered sugar