• Preheat oven to 350 degrees. Lightly butter two 9-inch cake pans, line them with parchment rounds.
• Butter the parchment then lightly dust with flour, tap out any excess.
• In the bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 3-4 minutes.
• Add the vanilla extract and the eggs one at a time, mixing just until incorporated.
• In a medium size mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
• With mixing speed on low, alternate adding the dry ingredients and the buttermilk and pumpkin puree. Beat the mixture just until smooth.
• Divide the batter between the two prepared pans. Place in the oven and bake for 20-22 minutes or until a cake tester inserted into the centers comes out clean. Remove from the oven and allow to cool in the pans for 30 minutes before inverting onto wire racks to cool completely.

For the Frosting

• Meanwhile, using the paddle attachment cream the butter, scraped vanilla bean, vanilla extract, maple syrup and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a paste-like mixture. Add the cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP!
• Spread over the top of the first layer, then set the second layer on top and then frost the top of it along with the sides. Place the cake in the refrigerator for 30+ minutes to allow the frosting to set before slicing and serving.