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In a small saucepan, melt the butter and set aside to cool.
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Lightly toast the chopped pecans and set aside to cool.
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Preheat the oven to 350 degrees F. Grease and flour a bundt cake pan.
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In a large bowl; add flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger. Whisk to thoroughly combine.
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In a separate medium bowl; add eggs, melted butter, pumpkin, and vanilla. Whisk to thoroughly combine. Add wet ingredients to dry ingredients. Stir until just combined (do not over-mix). Stir in 1 cup chopped pecans. Pour batter into prepared bundt cake pan. Bake for 45 to 50 minutes, or until a toothpick or cake tester inserted into the middle comes out clean. Cool cake in the pan for 10 to 15 minutes. Remove cake from pan and cool completely on a wire rack. Drizzle cream cheese glaze over the cake and top with additional toasted chopped pecans.