PUMPKIN SHEET CAKE with Maple syrup Cream Cheese Frosting | Last minute Quick and Easy cake

How to make brown butter • How to make Brown Butter
FOR THE CAKE
180ml (6¼fl oz/¾ cup) avocado oil/ vegetable oil, plus extra for greasing / or 60g brown butter + 120ml avocado oil
250g (9oz/2 cups) plain (all-purpose) flour
2½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
2 teaspoons ground cinnamon
1- 2 teaspoons pumpkin spice or (½ teaspoon ground allspice , ½ teaspoon ground cardamom, ½ teaspoon ground nutmeg ) if prefered
2 teaspoons pure vanilla extract
300g (10½oz/1⅓ cups + 1 teaspoon) dark/ light brown sugar
3 large eggs
425g (15oz) can pumpkin purée
Toasted pumpkin seeds, for sprinkling ( optional)
FOR THE GLAZE
30g (1oz/2 tablespoons) soft unsalted butter / brown butter
60ml (2¼fl oz/¼ cup) maple syrup
226g ( 8oz) cream cheese, room temperature
1/2 teaspoon vanilla extract ( optional)