Easy Pumpkin Cake with Cinnamon Cream Cheese Frosting

Preheat the oven to 350 degrees Fahrenheit and prepare a 9x13'' baking dish with cooking spray.
In a large mixing bowl add the dry ingredients for the cake batter: the spice cake mix and pumpkin pie spice. Stir to combine.
Add the wet ingredients: pumpkin puree and eggs.
Mix with a spoon until fully combined. I do not recommend using a mixer, as it will cause the cake to be dense, not fluffy.
Transfer the cake mix to the prepared pan and smooth using a rubber spatula.
Bake for 25-28 minutes or until a toothpick in the center of the cake comes out clean.
Place the unfrosted cake on a wire rack. Let the cake cool for at least 60 minutes before frosting.
Make the frosting in a large bowl. Add the cream cheese, butter, vanilla and cinnamon. With a hand mixer or stand mixer, beat the ingredients for about 30 seconds, until well combined.
Slowly add in the powdered sugar, mixing for 6-8 minutes. I know this is a long time, but it will give you super light and fluffy frosting!
Once the cake is completely cooled transfer the frosting to the cake. With a spatula, evenly spread the frosting over the cooled cake. Once frosted, sprinkle the top with the walnuts and any other toppings you'd like to add.