Prep:

1. Preheat the oven to 325F degrees.
2. Butter an 8 x 8 cake pan and line with parchment paper, set aside.
3. Melt the butter and set aside.

Make the batter:

1. Whisk: Using a stand mixer with the whisk attachment, whisk on medium-high speed the egg yolks, white sugar, and brown sugar until the mixture turns pale yellow. It will take around 7 minutes and make sure to don't undermix it. Reduce the speed and pour in the melted butter. Stop and scrape the bowl with the spatula. At this point switch to the paddle attachment.
2. Add the flour, pumpkin pie spice, cinnamon, and sea salt, and mix at low speed until it's combined. Scrape the bowl and increase the speed to medium. Add the pumpkin puree and mix until it is incorporated. Scrape the bowl again with the spatula.
3. Reduce the speed to low and add the coconut cream, milk, and vanilla paste. Gradually increase the speed to medium. Mix until it is well combined.
4. Strain the batter with a fine-mesh colander to remove any unwanted particles from the pumpkin puree. Using the back of a wooden spoon, press the batter against the mesh. You want a smooth batter. Set the cake batter aside.
5. Whip egg whites: Use the stand mixer with a clean and dry mixing bowl and the whisk attachment. Add the egg whites and whisk, starting at a low speed and increase gradually to high speed. Whisk until the egg whites hold stiff peaks. It will take around two minutes.
6. Combine both mixtures: Add the whipped egg whites into the pumpkin cake batter mix. Combine gently using a whisk, make sure to leave the pockets of fluffy lumps and clumps at the top. Make sure you don't overmix it.
7. Pour the batter into a 8 inches square pan that is 2-3 inches deep. Cut two pieces of parchment paper. Place the first piece leaving two inches hanging over the edges, and the other piece similarly in the other direction. Now you will have overhanging edges over the four sides of the pan. Coat parchment paper with cooking spray. The batter will not look pretty at this point, so don't worry.
8. Bake for 60-65 minutes. You will notice that the cake will puff up and double in height. You might think it will overflow the baking dish, but don't worry, right after you take the cake out of the oven the cake will deflated. The top will still jiggle a little but will set upon cooling.
9. Take the pan out of the oven, and let it cool to room temperature in the pan. After it's cool, cover with plastic wrap and place it in the refrigerator for at least four hours or overnight (preferably) before cutting/serving.
10. Cut into 16 equal squares and drizzle with the Vermont Maple Syrup Glaze.

Make the Maple Glaze:

1. Whisk the powdered sugar, maple syrup, milk, and a pinch of cardamom or pumpkin pie spice. You will have a thick glaze to pour over the top of the pumpkin magic cakes.