Preheat the Oven: Set your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them lightly, then line the bottoms with parchment paper to prevent sticking. Grease the parchment paper for easy cake release.

Mix the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the avocado oil, eggs, coconut sugar, brown sugar, pumpkin puree, and vanilla extract. Blend on medium speed until everything is fully combined and smooth, about 1-2 minutes. The mixture should be well-mixed and a bit fluffy.

Add the Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This step helps distribute the spices and ensures even baking. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just incorporated. Avoid over-mixing, which can make the cake dense. (you could substitute the spices for pumpkin pie spice, but I love the control of each flavor)

Incorporate the Melted Butter: With the mixer still on low, slowly pour in the melted butter. Once all the butter is added, increase the mixer speed to medium and beat the batter for 2-3 minutes. This helps to aerate the batter, giving you a fluffier cake texture.

Divide and Pour the Batter: Divide the cake batter evenly between the two prepared cake pans, using a spatula to spread it evenly. Give each pan a light tap on the counter to remove any air bubbles.

Bake: Place the pans on the center rack in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean. The cakes should spring back when lightly pressed.

Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. After this, carefully run a knife around the edges to loosen them if needed, then flip the cakes onto a wire rack. Peel off the parchment paper and allow the cakes to cool completely before assembling or adding frosting.

Cream the Butter and Cream Cheese: Place the softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and hand mixer). Beat on medium speed for about 3 minutes, or until the mixture is smooth, creamy, and free of lumps. Scraping down the sides of the bowl occasionally helps ensure even mixing.

Add the Powdered Sugar Gradually: With the mixer on low speed, begin adding the powdered sugar a little at a time. This prevents the sugar from puffing up and helps it incorporate smoothly. Continue until all the powdered sugar is added, scraping down the bowl as needed to ensure everything mixes evenly.

Incorporate the Heavy Cream: Add the heavy cream and increase the mixer speed to medium-high. This step will lighten the frosting, making it fluffy and easy to spread. Beat for a full 5 minutes; this is what gives the buttercream its light, airy texture. The frosting should appear thick and creamy.

Add the Vanilla and Salt: Reduce the mixer speed to low, then add the vanilla extract and a pinch of salt. Mix just until combined. The vanilla adds warmth to the flavor, while the salt balances the sweetness.

Finish and Enjoy: Give the frosting a final stir by hand with a spatula to release any air bubbles and make sure it’s silky smooth. Now it’s ready to spread or pipe onto your favorite pumpkin cakes, cupcakes, or other treats!

When the cake is completely cooled, spread the frosting between the cooled cake layers, then layer cake on the edges and on the top of the cake. You can get fancy with a crumb coat, and use a cake scraper to give you those nice straight edges! Or go with a rustic vibe. But you MUST sprinkle the rim of the top of the cake with more chopped pecans for a beautiful finishing touch!