Pumpkin Gingerbread with Maple Pecan Icing

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• 2 ¼ cups all-purpose flour
  Ingredient note

  Source: 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
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  Source: 1 teaspoon baking soda
• 1 teaspoon ground ginger
  Ingredient note

  Source: 1 teaspoon ground ginger
• 1 teaspoon cinnamon
  Ingredient note

  Source: 1 teaspoon cinnamon
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• ½ cup butter (softened)
  Ingredient note

  Source: ½ cup butter (softened)
• ½ cup sugar
  Ingredient note

  Source: ½ cup sugar
• 2 each eggs
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  Source: 2 eggs
• ¾ cup molasses (I use Grandma's Original Unsulphured)
  Ingredient note

  Source: ¾ cup molasses (I use Grandma's Original Unsulphured)
• 1 cup pumpkin purée (not pie filling)
  Ingredient note

  Source: 1 cup pumpkin purée (not pie filling)
• 1 cup boiling water
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  Source: 1 cup boiling water
• 4 tablespoons butter
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  Source: 4 tablespoons butter
• 3 tablespoons pure maple syrup
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  Source: 3 tablespoons pure maple syrup
• 3 tablespoons heavy cream
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  Source: 3 tablespoons heavy cream
• 1 cup powdered sugar
  Ingredient note

  Source: 1 cup powdered sugar
• ½ cup chopped pecans
  Ingredient note

  Source: ½ cup chopped pecans

1. Preheat oven to 325 degrees F. Coat a 13- x 9-inch pan with nonstick cooking spray.
2. In a medium bowl, mix together the flour, baking soda, ginger, cinnamon, and salt. Set aside
3. Add the sugar and butter to a large bowl and beat with an electric mixer for several minutes until light and fluffy. Add the eggs, molasses, and pumpkin purée and mix for 2 to 3 minutes, until well blended. Add the dry ingredients and mix for about 30 seconds, until just barely combined. Add the boiling water and mix again for about a minute or until combined.
4. Pour the batter into the prepared baking dish and bake for 40 to 45 minutes or until a toothpick pressed into the center of the cake comes out clean. Remove from the oven and allow the cake to cool for 15 minutes before preparing the icing.
5. Melt butter with maple syrup and heavy cream in a medium saucepan over LOW heat. Bring to a low boil and allow to cook for about one minute, stirring constantly.
6. Remove from the heat and whisk in the powdered sugar, whisking vigorously, until the sugar is incorporated and the mixture is smooth. Mix in the pecans.
7. Pour icing over cake while still warm.