Preheat your oven to 355°F (180°C) and prepare two 8-inch round cake pans.

In a large bowl, whisk the wet ingredients until smooth: pumpkin puree, dairy-free milk, neutral oil, light brown sugar, granulated sugar, apple cider vinegar, and vanilla extract.

Sift in the pumpkin pie spice, cinnamon, baking powder, and baking soda to the wet mixture, stirring gently.

Gradually add the flour and salt, stirring until just combined.

Divide the batter between the prepared pans and bake for 33 to 38 minutes. Check for doneness with a toothpick.

Let the cakes cool in the pans for 15 to 20 minutes before transferring to a wire rack to cool completely.

Prepare the frosting by beating the vegan butter, then adding powdered sugar, cinnamon, and maple syrup until well combined.

Level the tops of the cooled cakes if necessary, frost the top of one layer, place the second on top, and frost the entire cake.

Decorate with Biscoff pumpkins or toppings of choice before serving.