Preheat oven to 300 degrees F. In a small saucepan over medium, combine 2 tablespoons brown sugar, 1 teaspoon water, 1/2 teaspoon cinnamon and a pinch of salt. Stir until sugar dissolves and mixture is smooth. Add pecans and pepitas, stirring until well coated.

On a parchment-lined baking sheet, spread sugared pecans and pepitas evenly. Bake until toasted and sugar coating is set, 20 to 25 minutes, stirring halfway through. Cool completely.

Meanwhile, grease three 8" round cake pans. If you have only two pans, bake first two cake layers, cool slightly, then reuse a pan for the third layer.

In a large bowl, using a hand mixer or stand mixer, beat remaining 1 cup brown sugar, granulated sugar, eggs, pumpkin and oil until combined. Add flour, baking powder, baking soda, 1 teaspoon salt, 2 teaspoons cinnamon and pumpkin pie spice. Mix on low until combined.

Increase oven temperature to 350 degrees F. Divide batter among prepared cake pans. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool 10 minutes, then remove from pan onto a wire rack to cool completely.

In a medium bowl, beat cream cheese, butter, remaining 2 teaspoons cinnamon and 1/2 teaspoon salt on medium until creamy. Gradually add confectioners' sugar and beat until combined. Spread frosting on each cake and stack, adding some candied pecans and pepitas between the layers. Sprinkle remaining candied nuts and seeds on top.

Source: Hannaford fresh Magazine, October November 2025