On baking sheet toast pecans in 350F oven until fragrant about 5-8 minutes, let cool. In small bowl stir pecans with 2 tbsp brown sugar. Sprinkle this mixture over greased & flour dusted bundt pan. Set aside.
Meanwhile back at the ranch beat remaining brown sugar with butter. Add eggs, one at a time, mixing well after each addition. Beat in oil until fluffy. Finally add pumpkin and beat until smooth.
Next bowl whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice. Stir dry ingredients into wet ingredients. Pour into pan, tap on counter and smooth top.
Bake in 350F until tooth pick comes out clean....approx. 50 minutes depending on your oven. Let cool in pan 10-15 minutes and then transfer to rack to cool.