Preheat oven to 350˚F (175˚C). Grease and flour a 25 cm x 40 cm (10” x 15”) jelly roll pan.
Cake: In a large bowl, combine the flour, baking powder, baking soda, salt and spices; mix well and set aside.
Beat eggs until foamy; gradually add oil, pumpkin and sugar and beat well.
Pour liquids into dry ingredients and blend well. Turn batter into prepared jelly roll pan.
Bake for 25 – 30 minutes or until lightly browned. Cool completely in the pan.
Frosting: Prepare frosting by creaming together cream cheese, butter and vanilla. Gradually beat in icing sugar, adding milk if necessary. Spread on cooled cake. Top with ½ pecan piece and cut into squares.