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In a medium bowl, whisk together almond flour, coconut flour, cinnamon, pumpkin spice, baking powder, baking soda and salt.
In a separate bowl combine melted butter, pumpkin puree, eggs, vanilla extract, and maple syrup. Stir until combined.
Add dry ingredients to wet ingredients and stir just until combined. Divide batter between two greased 4-inch ramekins.
Microwave on high for 90 seconds to 2 minutes. Alternatively, the cakes can be baked at 350°F for 15-20 minutes or until an inserted knife comes out clean. Allow to cool on rack for 15 minutes before removing.
In another medium bowl, using a handheld electric mixer, beat the butter at medium speed until creamy.
Melt white chocolate in microwave by cooking at 5-10 seconds at high power and stirring after. If needed, microwave on high an additional 5 seconds. Be careful not to cook too long or it can burn.
Beat melted white chocolate into butter. Then beat in the confectioner sweetener and vanilla until light and fluffy.
Cut each cake into two layers so there are four layers in all. Frost top of each layer and stack together to make a four layer cake. If enough frosting remains, use it to frost the sides of the cake.