In a mixing bowl, whisk the eggs and brown eggs for about 2 minutes. You want the mixture to be light and pale in color.
Add in the pumpkin puree, olive oil, vanilla extract, spices and salt and whisk until combined.
Add the flour, baking soda and powder and fold all of the ingredients together.
Prepare an 8x8 baking dish with parchment paper and a lot of butter.
Pour the batter in the dish and bake in a 350 degree oven for 25 minutes.
Let the cake cook before removing from the pan and frosting.
Maple Buttercream Frosting
In an electric mixer, beat the room temperature butter and sugar on high.
Add in the milk, maple syrup and vanilla and continue to whip on hight until light and fluffy, about 5 minutes.
If the frosting curdles, add in another 1/4 confectioners sugar and keep whipping.
California Strawberry Ghosts
While the cake is baking and cooling, make the little ghosts.
Melt a bowl of white chocolate chips or white candy melts.
Dip the strawberries into the melted chocolate and place on parchment paper to dry.
Then, melt milk chocolate chips and in a piping bah (or plastic bag) cut a super small hole in the tip to create eyes and a mouth of the dipped strawberries.
Assembling the Cake
Add the whipped frosting over the cooled cake.
Add cashed chocolate cookies over the top (optional)
Place the ghosts and decorations on the top and then sift powdered sugar over the cake.