Preheat oven to 350 degrees F.

Prepare a 9x13" pan with non-stick cooking spray, or line pan with foil and spray foil lightly.

In a large bowl combine flour, cinnamon, pumpkin pie spice, baking soda and salt.

In a separate bowl, use an electric mixer to combine the butter and sugars until smooth and creamy.

Mix in egg and vanilla until combined, followed with pumpkin. Mix until just combined. Slowly add in dry ingredients, mixing until just combined, do not over mix. If adding white chocolate chips or nuts, fold into mixture.

Pour into prepared pan and bake for approximately 32-38 minutes or until toothpick inserted into center comes out almost completely clean.

Remove from oven and allow to cool slightly.

With an electric mixer, combine butter and cream cheese, mixing until well combined and creamy. Add in powdered sugar and mix until well combined. Stir in maple syrup (you can use 1 tablespoon for a hint of maple flavor, or two tablespoons for a more prominent flavor) and vanilla. Mix well. Add in milk until desired consistency is reached. For a runnier glaze, add more milk, for a thicker more frosting like glaze, add in less milk.

Place a warm slice of pumpkin snack cake on a plate. Heat desired amount of maple cream cheese glaze in a microwave safe container for approximately ten seconds. If warmer temperature is desired, heat for an additional ten seconds. Place a scoop of ice cream (vanilla or cinnamon ice cream are great choices) onto snack cake, then drizzle with glaze and serve.

Alternate serving method - drizzle glaze over entire snack cake, slice and serve.