In a standing mixer with the whisk attachment on low speed mix together the eggs, melted butter, sugars and pumpkin until combined.
In a separate large bowl whisk together the flour, baking soda, baking powder, salt and seasoning blend.
Add the bowl with the dry ingredients to the bowl with the eggs and sugar and mix together on low speed
Next, evenly distribute the batter onto 3 cookie sheet trays lined with parchment paper and sprayed with non-stick spray and bake in the oven on 350° for 15-18 minutes. Let completely cool before icing.
In a standing mixer with the paddle attachment, cream together the cream cheese and softened butter until it becomes light and fluffy. Add in the powdered sugar, and syrup, and whip until incorporated and smooth.
Once the cakes have cooled use an 8” cake cutter to make 6 layers. Ice in between each layer with the cream cheese frosting and top off with pecans and currants.
Note: There will be lots of leftover pumpkin cake pieces as well as icing which is perfect for making trifles in a glass or just mixed together and eaten.
You can also use an electric hand blender when making the batter.
Feel free to add the dry ingredients to the wet ingredients in batches.
Don't worry about the cake being thin, we want it at this consistency so that we can make several layers.
You can make the icing ahead of time so to help minimize these chunks be sure to remove the cream cheese and butter from the fridge about 2 hours before you start making this recipe. I just find that softened fats mix much easier and better.