Preheat oven to 325°F. Lightly coat a 9" x 5" loaf pan with nonstick spray. Line the bottom of the pan with parchment paper, leaving a generous overhang on both long sides.

Whisk the flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.

In a separate large bowl, whisk the eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in the oil, whisking constantly until mixture is homogeneous. Gently fold half of the dry ingredients into the pumpkin mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.

Transfer the batter to the prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1 tablespoon of sugar. Bake the bread, rotating the pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.

Let cool slightly, then run a knife or small offset spatula around the pan to help loosen bread. Using the paper overhang, transfer bread to a wire rack and let cool.

Using an electric mixer on medium-high speed, beat the butter in a large bowl, scraping down sides, until light and fluffy, 5–6 minutes. Add maple syrup and ¾ tsp. sea salt and beat, scraping down sides of bowl once more, just until incorporated.

Transfer the salted maple butter to a small bowl. If desired, season with more sea salt.