Pumpkin Cake Mix

Preheat oven to 350°. Spray a 9 x 13 pan with baking spray. If you would like to remove the cake from the pan line bottom and up sides with parchment paper and spray parchment paper and sides with baking spray

In a large bowl sift together flour, baking soda, baking powder, salt, and pumpkin spice.

In large bowl or stand mixer, beat butter and sugar until light and fluffy (3 to 4 minutes). Scraping sides if needed. Add eggs one at a time until incorporated. Mix in pumpkin and vanilla.

Slowly add dry mixture into pumpkin mixture and beat on medium speed until combined. The batter will be thick. Fold in chopped pecans.

Spread batter into prepared pan. Bake for 35 - 45 or until wooden pick comes out clean. You may cover half way through with foil to prevent over browning of the cake, if needed.

Let cool completely on wire rack.

Cream Cheese Frosting

In a large bowl or stand mixer, beat softened cream cheese and butter until smooth and creamy (about 2 minutes). Scraping sides as necessary. Beat in vanilla and salt.

On low speed, gradually add in powdered sugar until smooth (scrap down bowl as needed). If you would like a less stiff frosting start with 4 cups and add to desired consistency.

Spread onto completely cooled cake.

Garnish with pecans and candy pumpkins, if desired.