Preheat the oven to 350 degrees and line two, 8” cake pans with parchment paper and spray bottoms and sides with baking spray.

In a large mixing bowl, combine pumpkin puree and eggs. Stir until well combined. Add coconut sugar, melted coconut oil, and vanilla extract. Stir again until smooth.

In a small bowl, whisk together the gluten free flour, almond flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt.

To the mixing bowl with the wet ingredients, fold in dry ingredients until just moistened.

Split batter evenly between the two, parchment-lined 8” cake pans.

Move to the oven and bake for 35 - 40 minutes (mine took 35 minutes) or until the cake top is browned, edges are pulling away from the sides of the pan, cake center bounces back, and a toothpick inserted in the middle comes out completely crumb-free. After 15 minutes, remove cakes from cake pans and let cool completely on a wire rack.

While the cake is cooling, start on your frosting. In a large bowl, cream together softened cream cheese, softened butter, and vanilla extract until light and fluffy. Add your sifted powdered sugar, ground cinnamon, and salt, beating together until combined and smooth.

Once cakes have completely cooled (this is important to ensure your frosting doesn’t melt!), add ~¾ cup frosting on top of the first cake, spreading with a spatula in an even layer. Add the second cake on top, making sure the cake is centered. Top with an extra ~¾ cup frosting on top of the cake, again spreading with a spatula until smooth.

Finish by frosting the sides of the cake with an angled spatula until all of the sides are covered and smooth. Optional – decorate the cake with chopped walnuts. Enjoy!