Preheat oven to 350F. Line a 9" round pan with parchment paper and set aside.
In a medium bowl sift the flour, spices and baking powder and set a side.
In a bowl of a standing mixer, fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes.
Scrap the side and bottom of the bowl and slowly drizzle in the oil on low speed.
Return the mixer to medium speed and add the eggs one at a time, waiting for the egg to completely incorporate before adding the next.
Add the flour alternating with Pumpkin Puree in 3 additions starting and finishing with the flour.
Pour the batter in the prepared pan and bake for 35-40 minutes or until a toothpick comes out dry from the center of the cake.
In a bowl of a standing mixer, beat the cream cheese on high for about 1 minute. Add the butter and beat to combine.
Change speed to low and add powdered sugar. Increase speed as the sugar dissolves.
Keep beating on high for about 5 minutes until you have a bright and fluffy frosting.
Sprinkle in the chopped candied pecans and fold in with a spatula.
Once the cake has completely cooled, place it on a serving dish and spread the cream cheese frosting on top.