Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Fold in the chopped pecans and crushed graham crackers to add crunch to the batter.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool completely in the pan.

While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, mixing until fully combined. Add the vanilla extract and 2 tablespoons of heavy cream, beating until the frosting is light and spreadable.

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.

Cut into slices and serve. Store any leftovers in the refrigerator.