Cake
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 tsp pumpkin pie spice
4 tsp active dry or rapid rise yeast
1/4 cup warm milk (100-110F; low fat is fine)
1/2 cup pumpkin puree
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg

Filling/Topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch freshly ground nutmeg
1/2 cup chopped pecans

Icing
1 cup powdered sugar
1-2 tbsp milk or cream