Preheat oven to 350°. Grease 2- 8" round cake pans

In mixer at low-med speed, blend cake mix, pumpkin, eggs, 1/2 cup water, 1/4 cup butter and pumpkin pie spice, until blended. Then on med-high speed, beat until fluffyfor about 2 min.

Divide batter between the 2 pans

Bake for 25-30 min. Cool 10 min then transfer cakes to cooling racks to cool completely.

Meanwhile, cook pecans in dry skillet over medium, stirring, until fragrant, 2 min. Remove from heat and cool.

In mixer, on med speed, beat the remaining butter until fluffy. Gradually beat in sugar, maple syrup and extract until fluffy, 2min.

Combine cooled pecans with 3/4 cup of frosting. Use this a the filing between the 2 layers.

Frost the cake with remaining frosting. Garnish with maple sugar candy leaves and candy pumpkins.