Preheat the oven to 177C and grease a 913 inch baking pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, gloves and ginger together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, white sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Spread batter into the prepared pan. Bake for 30-36 minutes. Baking times vary, so keep an eye on yours. The cakeis done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cakeis/are browning too quickly in the oven, loosely cover it with aluminum foil.
To make the frosting:In a large bowl, whisk butter until creamy and colour changes to pale yellow, then add in the cream cheese and whisk together until smooth. Add in the lemon juice and vanilla essence and whisk to combine followed by salt and the icing sugar. Whisk on high until well combined and creamy. You could add another 1/2 cup of icing sugar if you would like it to be sweeter.
Spread the frosting on the cooled cake. And top with crushed ginger nut biscuits and finish off with crushed pecan nuts.
Refrigerate for 30 minutes before serving
