Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans. Set aside.
Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
In another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
Slowly whisk flour mixture into egg mixture. Fold in pureed pumpkin.
Evenly divide cake mixture between the two prepared cake pans.
Bake for 25 - 35 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
Cool cakes in pans completely before transferring to a cake plate. About 1 hour.
While the cake is cooling make the frosting. Using a hand held mixer, cream together cream cheese and butter until smooth. Beat in Amaretto. Gradually beat in powdered sugar until frosting becomes thick and spreadable.
Once the cakes are cool, spread a layer of Amaretto cream cheese frosting on the top of one cake layer. Place the other cake layer on top. Use remaining frosting to frost the cake.
Cake batter will be on the thicker side. If you don't have (or don't want to use) amaretto substitute almond extract. Room temperature butter and cream cheese will make the smoothest frosting. Cake needs to be kept in the refrigerator because of the cream cheese frosting. Take out 30 minutes before serving. Nutrition information for estimation purposes only.