Preheat oven to 350 degrees F and grease a glass 9x13 inch baking pan with cooking spray. Set aside.

Melt butter in a sauté pan over medium heat.

Once melted, whisk continually until brown bits start to form and the butter is foaming, golden in color, and has a nutty aroma, about 1-5 minutes.

Carefully and quickly pour into a large bowl and let cool slightly, about 10 minutes.

To the cooled butter, add in granulated sugar, brown sugar, egg, vanilla, and drained pumpkin, then whisk until smooth.

Use a rubber spatula to gently fold in flour, cinnamon, nutmeg, ginger, cloves, salt, and baking soda until *just* combined (over-mixing will yield a dense cake).

Pour the batter into the prepared baking pan, then bake in preheated oven for 30 minutes, or until an inserted toothpick comes out mostly clean (a few crumbs sticking to the toothpick is ok).

Cool for 10 minutes before topping with glaze.

Place butter and maple syrup into a microwave safe bowl and microwave for 30 seconds, or until the butter has melted.

Whisk in powdered sugar and salt, whisking in additional powered sugar until the desired consistency has been reached***.

Pour over warm cake, then cool for 30 minutes before slicing and serving****.

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