Preheat your oven to 350°F (175°C). Line a 10”x15” baking pan with parchment paper, ensuring that the paper comes up the sides slightly for easy removal later.

In a large mixing bowl, combine the eggs, packed light brown sugar, granulated sugar, applesauce, almond milk, pureed pumpkin, and 2 teaspoons vanilla extract. Beat the mixture until it is completely smooth and all the sugars are well dissolved.

Stir in the gluten-free all-purpose flour blend, xanthan gum (if your flour mix does not already include it), baking powder, salt, 2 teaspoons ground cinnamon, ground cloves, and ground ginger. Mix thoroughly until you have a thick and smooth batter with no streaks of flour remaining.

Transfer the gluten-free pumpkin cake batter (from Step 3) to the prepared baking pan. Use a spatula to spread it out evenly into the corners. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely on a wire rack at room temperature before moving on to the frosting. I always make sure it's fully cool so the frosting doesn't melt.

In a separate bowl, whip the softened dairy-free butter and cream cheese together for about 2 minutes until creamy. Add the powdered sugar gradually, then add 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon. Beat until the frosting is smooth, fluffy, and well mixed. I like to sift the powdered sugar first to avoid any lumps in the frosting.

Once the pumpkin cake (from Step 4) is completely cool, spread the cream cheese frosting (from Step 5) evenly over the top with an offset spatula. Sprinkle the raw unsalted pecans over the frosted cake for a delicious crunch. Cut into 2-inch squares for serving.