Spiced Pumpkin Velvet Cake With Vanilla-Toasted Pecan Cream Cheese Frosting

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The Cozy Apron
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2 ½ cups flour

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 tablespoon plus ¾ teaspoon pumpkin pie spice

1 ¼ cup brown sugar

½ cup granulated sugar

4 eggs

1 (15oz) can pure pumpkin puree

2 teaspoons pure vanilla extract

1 cup melted, unsalted butter

Vanilla-Toasted Pecan Cream Cheese Frosting

9 ounce jar pumpkin butter (I prefer “Dickinson’s” brand)

Whole toasted pecans for garnish (16 pecans)

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