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Heat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment, leaving some overhang.
Whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
Melt the 120 g butter and let it cool until warm, not hot.
In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and maple syrup.
Whisk in the eggs, one at a time.
Add the pumpkin purée, Greek yogurt, and vanilla. Whisk until smooth.
Add the dry ingredients to the pumpkin mixture.
Fold gently just until the flour disappears.
Do not overmix.
Transfer the batter to the prepared 9×5-inch loaf pan.
Bake at 350°F for approximately 65–75 minutes.
Start checking around 60–65 minutes. A toothpick inserted into the center should come out with a few moist crumbs, but no wet batter.
If the top becomes deeply browned before the center is finished, loosely tent it with foil.
Let the loaf cool in the pan for 15–20 minutes, then lift it out onto a cooling rack.
Combine ingredients in your stand mixer.
Sprinkle with cinnamon.