Yield: 7 dozen

•  1

  package (8 ounces) cream cheese, softened

   
•  1-½

  cups packed brown sugar

   
•  ½

  cup sugar

   
•  2

  eggs

   
•  1

  cup canned pumpkin

   
•  1

  teaspoon vanilla extract

   
•  3-½

  cups all-purpose flour

   
•  

  1 to 1-½ teaspoons pumpkin pie spice

   
•  1

  teaspoon baking soda

   
•  1

  teaspoon salt

   
•  ½

  teaspoon baking powder

   
• FROSTING:  
•  2

  cups confectioners' sugar

   
•  ¼

  cup butter, melted

   
•  1

  teaspoon vanilla extract

   
•  2 to 3

  tablespoons boiling water

   
•  2

  cups chopped pecans