Put the boxed yellow cake mix and pumpkin puree into a large bowl
Use a hand-mixer or stand mixer and mix well (see notes)
Pour batter into a greased 8x8 pan
Bake for 24 minutes or until a toothpick inserted in the center comes out clean (see notes)
Let cool for 5-10 minutes in the pan and flip onto a platter
Make the glaze while you're waiting:
Combine powdered sugar, apple cider and pumpkin pie spice
Pour over the cake while still warm
Keep some to pour over each slice when served
Serve warm or room temperature
Pumpkin Brownies with Frosting:
Preheat oven to 350°
Line a 9x13 pan with foil and spray lightly with cooking spray
Combine brownie mix and pumpkin in a mixing bowl, and mix until smooth
Spread batter into pan and bake for 20-25 minutes, or until set (see notes)
Let cool completely and frost
Frosting
Cream butter and pumpkin pie spice until smooth
Mix on low and add in powdered sugar
Mix on medium, until fluffy
Spread on brownies
ENJOY!
Notes
The pumpkin cake batter will be very thick, but it bakes together perfectly. The pumpkin cake recipe that I used said to bake the cake for 28 minutes, but I found that 24 was perfect. You do not want to over bake the cake. Start checking around 22-23 minutes and continue testing with a toothpick. The pumpkin brownie recipe I used said to bake for 25-30 minutes, but 23 minutes worked for me. Start checking your brownies with a toothpick at 20 minutes and continue checking until the toothpick comes out clean.