Preheat oven to 350°F (175°C). Grease and flour a bundt pan.

In a large bowl, whisk together flour, baking powder, granulated sugar, brown sugar, and spices until well combined.

In another bowl, mix pumpkin puree, eggs, and melted butter until smooth.

Fold the wet ingredients into the dry mixture until just combined; gently stir in pecans.

Pour batter into the prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.

For the praline topping, melt butter in a saucepan over medium heat; stir in brown sugar and heavy cream until bubbly. Add toasted pecans and cook until slightly thickened.

Cool the cake for 10 minutes before transferring it to a platter; pour the praline topping over the warm cake.