Preheat the oven to 350º Fahrenheit. Grease and flour two 9" round cake pans.

In a stand mixer, cream the shortening, then gradually add the sugar and continue creaming until it is light and fluffy. Blend in the eggs.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, and spices. Set aside.

In a small bowl, whisk together the pumpkin and milk.

Add the dry ingredients alternately with the pumpkin mixture to the egg mixture, beginning and ending with dry ingredients.

Pour batter into the prepared pans, dividing equally. Bake in the preheated oven for 20-22 minutes or until the top center of the cake bounces back when touched.

While the cake is baking, prepare the cream cheese frosting. Using an electric mixer, beat butter and cream cheese until light and fluffy, about 2 minutes. With the mixer on low speed, add the powdered sugar, 1/2 cup at a time, until thoroughly mixed. Add the vanilla and beat on medium speed for about 3 minutes.

Place one cake on a cake plate. Spread a thick layer of frosting on top. Place the second cake on top of the frosted layer.

Frost the top and sides of the cake, getting the frosting as even as possible. Press the chopped pecans around the outside of the cake immediately after frosting.