In a large mixing bowl, beat shortening, sugar, eggs, vanilla and pumpkin puree until creamy.
In a medium mixing bowl, whisk flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt together. set aside.
Mix flour mixture into pumpkin mixture until well combined. Stir in pecans. Spoon into prepared pans, 3/4 full (mixture will be thick).
Bake at 300° for approximately 60-70 minutes or until wooden tooth pick inserted in the center comes out clean.
Let cool in pans for 10 minutes, then remove from pans and place of cooling rack.
In a medium mixing bowl, beat cream cheese and butter together until creamy. Add vanilla and cinnamon, mix well.
Slowly add powdered sugar and beat until creamy.
Frost once cake has cooled completely.