Pumpkin-Pecan Layer Cake | Louisiana Kitchen & Culture

Ingredients

• 1/2 cup butter, softened
• 1½ cups firmly packed light brown sugar
• 2 large eggs
• 1 cup pumpkin (canned or fresh)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons fresh ginger, minced
• 1 cup pecans, chopped and toasted