Move the oven rack to the middle position and preheat the oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.
In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a large bowl, beat together the eggs, oil, and sugar with an electric mixer on medium-high speed until fluffy, about 4-5 minutes. Add in the pumpkin puree and beat on the lowest setting until combined.
With the mixer off, add the flour mixture and then beat on the lowest setting until combined, about 1 minute.
Pour the batter into the prepared pan and smooth it into an even layer.
Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted comes out clean, about 30-35 minutes. Move the cake to a wire rack to cool completely, about 60-90 minutes.
FOR THE CREAM CHEESE FROSTING:
In a large bowl add the cream cheese, butter, and powdered sugar and beat on low until combined. Then, increase the mixer to medium-high speed and beat until light and fluffy, about 3-4 minutes. Pour in the vanilla and mix until just combined.
Turn the cooled cake out onto a serving platter. Spread the cream cheese frosting evenly over the cake.
Sprinkle candied pecans over the frosting, slice and serve.
You can use either store-bought candied pecans for the garnish, or you can use my candied pecans recipe to make your own!