Prep the Oven and Pan: Preheat your oven to 350°F. Lightly grease a standard 9x5-inch loaf pan with nonstick spray or line it with parchment paper.
Mix the Batter: In a large mixing bowl, combine the dry spice cake mix, pure pumpkin puree, and 2 eggs. Stir with a wooden spoon or spatula until fully blended and smooth with no dry pockets remaining.
Fill and Top: Transfer the batter into the prepared loaf pan, smoothing the top with your spatula. Evenly scatter the raw pumpkin seeds over the top and press them down very gently with the back of a spoon so they adhere to the batter.
Bake: Bake at 350°F for 45 to 50 minutes, or until the top is set, the seeds are light golden brown, and a toothpick inserted into the center comes out clean.
Glaze and Serve: Let the loaf rest in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely. If using the glaze, whisk together the confectioners' sugar, maple syrup, and milk until smooth, then drizzle generously over the cooled loaf before slicing.