Preheat your oven to 350 degrees and generously grease a 9x13 inch pan. Set aside. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Set aside. 

In a large bowl, whisk together the sugar, oil, and pumpkin puree. Whisk in the vanilla and the eggs until smooth. Slowly stir in the flour mixture until completely combined. 

Pour the batter into your prepared pan. Bake for 30-32 minutes, or until a cake tester comes out clean. Cool the cake completely before frosting and serving. 

Cook the egg whites and sugar while whisking in a double broiler until the sugar has dissolved. Transfer to a stand mixer bowl if you are using it. 

Beat the egg white mixture for about 10 minutes, or until the mixture is completely cooled and stiff peaks have formed. Slowly beat in the butter, one tablespoon at a time. 

The mixture will begin to separate and will look broken. Keep beating together. Eventually, the frosting will come together and become smooth and fluffy. Beat in the salt and maple extract. 

Frost cake as desired. Slice and serve!