Preheat oven to 350 degrees. Lightly grease an 8-inch or 9-inch cake pan, preferably a springform pan. Line the bottom with a piece of unbleached parchment paper, if desired.

Place all cake ingredients, except optional add-ins, in the bowl of a food processor fitted with the standard metal blade or in a blender. Process until well combined and smooth. Or do this with an electric mixer.

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake in the middle of the oven for 35-45 minutes or until the cake is lightly browned and a toothpick comes out clean. Baking time will depend on your oven as well as the size pan you use. Cool for 10 minutes, then run a knife around the edge of the pan, remove the cake and cool on a cooling rack. Cool completely before frosting. Cake can be made several days ahead and kept in the refrigerator, well-wrapped. Bring to room temp before serving.

Prepare the frosting: beat together cream cheese, syrup and cinnamon until smooth. If using dairy cream cheese, it is helpful to use an electric mixer. You can use a whisk for dairy-free cream cheese. Frosting can be made a few days ahead and kept refrigerated.

Prepare the candied pumpkin seeds: Preheat oven or toaster oven to 375 degrees. Line a small baking sheet with unbleached parchment paper and lightly grease the paper.

In a small saucepan, whisk together the maple syrup, brown sugar and salt over medium heat. Stirring constantly, cook until mixture is foamy, about 2 minutes. Stir in pumpkin seeds and toss to coat. Quickly spread out mixture on prepared parchment. Bake for 10 minutes, turning after 5 minutes. (Check early if your oven runs hot.) Remove from the oven to cool at room temperature where they will harden. Candied seeds can be prepared several days in advance.