Place the spelt flour, baking powder, 1.5 tsp of cinnamon, pumpkin spice, ground vanilla, and salt in a large mixing bowl (reserve 0.5 tsp of cinnamon for garnish). Add the maple syrup, eggs, almond butter, and pumpkin puree, then whisk into a smooth, homogeneous batter.
Grease a baking pan, pour in the batter, and bake in the middle of the oven at 175°C (350°F) convection for 35 to 40 minutes. Use a toothpick to test for doneness.
Remove the pan from the oven and let it cool. Meanwhile, prepare the frosting by mixing the cream cheese, lemon juice, and powdered sugar until smooth.
Spread the frosting evenly over the cooled cake, dust with the remaining 0.5 tsp of cinnamon, garnish with pecans, and serve.
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