pumpkin cake with honey cream cheese frosting
adapted from everyday baking

cake:
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice
1 tsp cinnamon
pinch nutmeg
2 large eggs
1 1/2 cups sugar
1 (15 ounce) can solid-pack pumpkin puree

frosting:
1/2 cup (1 stick) unsalted butter
1 bar (8 ounces) regular cream cheese
1/4 cup honey
1 tsp cinnamon
 
preheat oven to 350 degrees. butter a 9-inch square baking pan.

in a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg and pumpkin-pie spice. in a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. add dry ingredients to pumpkin mixture, and mix gently until smooth.

turn batter into prepared pan, and smooth top. bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.

frosting:
in a medium bowl, whisk 1/2 cup (1 stick) very soft unsalted butter, 1 bar (8 ounces) very soft regular (or reduced-fat) cream cheese, cinnamon and 1/4 cup honey until smooth.

spread top of cooled cake with frosting.
cut cake into squares to serve.