For the Pumpkin Cake:
For the Chai Cream Cheese Frosting:
Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch cake tins and set aside.
In a large bowl combine flour, baking powder, spices and salt and whisk to evenly distribute spices. In a separate large bowl fitted with a stand or hand mixer add in butter, sugars and cream until fluffy. Add in oil and beat for 20 seconds and then add eggs one at a time mixing after each addition. In three separate increments add dry flour mixture, pumpkin puree and milk in this order.
Occasionally scrape down batter bowl after additions. Distribute batter evenly in cake tins and bake for 25-30 minutes or until a toothpick comes out clean. Remove cakes from oven and allow cooling on a baking rack for 30-60 minutes. Ring a knife around cake edges before removing from tins.
In a large bowl whisk together powdered sugar, salt and spices. Cream butter and cream cheese on high until light and fluffy, about two minutes. Add in powdered sugar to cream cheese mixture in three separate increments adding a tablespoon of half & half after each addition. Depending on climate you may need to add more or less half & half to frosting. Frost cakes as desired and add chopped pecans to center layer of cake.