This light-as-a-feather pumpkin cake is scented with rosewater and sweetened with maple. It’s a very Thanksgiving-y take on a classic Persian Love Cake which is typically made with almond flour to lend a very tender moist crumb. If rose water and its floral flavor isn’t your thing you can omit it entirely and you’ll still have a delicious spiced pumpkin cake on your table, though I can assure you the rose water is what gives it its je ne sais quoi. The cake can be made a day in advance, as well as the glaze, though you’ll want to gently rewarm the glaze before pouring it on to the cake and finishing it with pistachios and rose petals.