Preheat oven to 350°F.

Lightly grease (3) 8” round cake pans. Line bottom of pans with parchment paper; set pans aside.

Using a medium mixing bowl, add flour, baking powder, baking soda, pumpkin pie spice and salt; stir until well combined. Set bowl aside.

Using a countertop mixer, cream together butter and sugar until light and fluffy (3-4 minutes on medium speed).

Add eggs in 2 additions, mixing fully after each addition.

Add half of the dry ingredients; stir until just combined.

Add vegetable oil, pumpkin puree, milk and vanilla extract; stir until just combined.

Add remaining flour; stir until just combined. (Tip: Don’t forget to scrape the bottom and sides of the bowl.)

Divide batter evenly between 3 prepared cake pans.

Bake 30-32 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Let cakes cool completely in pans.

Using an electric mixer, add the cream cheese and butter; mix on medium speed until well combined.

Add brown sugar, vanilla extract and cinnamon; mix until well combined.

Add the powdered sugar 1 cup at a time; mixing well after each addition. (Note: If frosting is too thin, add an additional ½ cup of powdered sugar. If too thick, add ½ Tbsp of milk.)

Place one layer of cake on large platter. Spread ~1 cup of frosting on top.

Repeat with 2nd and 3rd layers of cake.

Use remaining frosting on top and sides of cake.

Top cake with lightly toasted pecans.