• Preheat oven to 350°F. Spray 9x13-inch cake pan with cooking spray. If you wish, line the pan with parchment paper for easy removal after baking.

For the Pecan Topping:

• In a medium bowl, combine the toasted pecans, brown sugar and butter. Stir to combine, making sure pecans are well coated with butter and brown sugar. Set aside.
  1 cup pecans, toasted, ½ cup packed brown sugar, 2 tablespoons butter, softened

For the Crust:

• In the bowl of your mixer, add flour, brown sugar, butter, and cinnamon. Mix at medium speed until thoroughly combined and crumbly.
  2 cups flour, ½ cup butter, softened, 1 teaspoon cinnamon, 1 ½ cups packed brown sugar
• Dump flour mixture into prepared cake pan. Using your fingers or the flat side of a measuring cup, press flour mixture into the bottom of the cake pan in an even layer. Set aside.

For the Pumpkin Layer:

• Using a paper towel, wipe the bowl and beater attachment clean.
• In the bowl of your mixer, combine pumpkin, sweetened condensed milk, eggs, cinnamon, allspice, and salt. Beat at medium speed until thoroughly incorporated, scraping sides with rubber spatula if needed.
  1 15-ounce can pumpkin , 1 14-ounce can sweetened condensed milk, 2 eggs, 1 teaspoon cinnamon, ½ teaspoon allspice, ¼ teaspoon salt
• Pour pumpkin mixture on top of pressed flour mixture in prepared cake pan and spread in an even layer.
• Bake at 350°F for 30 minutes. After 30 minutes, carefully remove pan from the oven. Sprinkle pecan mixture in an even layer on the top. Return pan to the oven and continue to bake for additional 30-35 minutes or until set in the center and edges are beginning to brown. Remove from oven and let cool completely before cutting into 16 bars.