Pumpkin Cake with Cream Cheese Frosting

1. Preheat the oven to 350°F. And line a 9x9 cake pan with parchment paper.
2. In a large bowl crack 4 eggs, add in sugar, oil, pumpkin purée, vanilla extract, and whisk until well combined.
3. Add in the flour, baking powder, baking soda, salt, cinnamon, pumpkin spice and whisk until completely combined and no lumps.
4. Pour batter into the prepared pan. Bake for 35-38 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
5. Remove the cake from the oven, Allow to cool completely.
6. Make the frosting— In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 2 cups powdered sugar one at a time and beat until smooth. Lastly Add in the heavy cream, vanilla extract and beat on high speed until smooth and creamy.
7. Once cake has cooled, spread the frosting on the cake and garnish with candied or regular pecans. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier. Enjoy!