Pumpkin Cake with Candied Pecans

INGREDIENTS

2 1/2 cups

all-purpose flour

2 1/2 tsp

baking powder

1/2 tsp

baking soda

2 1/2 tsp

pumpkin pie spice

3/4 tsp

salt

3/4 cup

vegetable oil

2/3 cup

granulated sugar

1 cup

light-brown sugar (packed)

1 1/2 cups

pumpkin puree (14-15 oz can, not pumpkin pie filling)

large eggs (room temperature)

1 tsp

vanilla

3 cups

pecan halves

2/3 cup

granulated sugar

1 1/2 tsp

ground cinnamon

3 tbsp

+ 1 tsp water

1 tsp

vanilla

2 cups

unsalted butter (slightly chilled)

12 oz

cream cheese (slightly chilled, full fat, block not tub)

5 cups

powdered sugar (sifted)

1 tsp

vanilla

2/3 cup

chopped candied pecans

whole candied pecans