Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.

In a large mixing bowl, combine the flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk to combine evenly.

In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.

Gradually add the wet ingredients into the bowl with the dry ingredients, stirring until just combined.

Pour the batter evenly into the prepared baking dish.

In a small bowl, mix together the chopped pecans and brown sugar. Sprinkle this mixture evenly over the cake batter.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool completely in the pan.

While the cake cools, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, beating at low speed until fully incorporated and fluffy.

Mix in the vanilla extract and add milk, one tablespoon at a time, until the frosting reaches your desired consistency.

Spread the cream cheese frosting evenly over the cooled cake.

Slice into squares and serve. Store leftovers covered in the refrigerator.