Heat your oven to 350°F. and grease a 9x9 square baking pan.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt and spices. Add in the oil, pumpkin and eggs and whisk to combine completely.

Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely in the pan on a wire rack.

Once the cake is cool prepare the frosting.

In the bowl of your stand mixer fitted with the whisk attachment cream the butter, brown sugar and confectioners sugar (starting with 1 1/2 cups) on low speed.

Add in the bourbon and vanilla extract and begin to increase in the speed on the mixer until the frosting is light and airy.

Taste and if necessary add more confectioners sugar.

Frost the cake in the pan and top with chopped pecans.

Cut into 9 pieces and serve.

Wrap tightly and the cake will stay fresh for about 3 days at room temperature.