Start by preheating your oven to 350°F.

In a large mixing bowl, combine the gingerbread mix, water, and eggs. Whisk until the batter is smooth and fully blended.

Lightly grease a 9x13-inch baking dish with nonstick spray.

Pour the batter into the prepared dish and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool completely on a wire rack.

After the cake has cooled, use the handle of a wooden spoon or a thick straw to poke holes all over the surface.

In another bowl, whisk together the instant vanilla pudding mix and cold milk until it begins to thicken.

Stir in the pumpkin puree and brown sugar until the mixture is creamy and well blended.

Carefully pour the pumpkin filling over the cake, making sure it seeps into all the holes.

Spread the whipped topping evenly over the top.

Sprinkle with toasted pecans, and add a dash of cinnamon if desired.

Cover and refrigerate the cake for at least 4 hours, or until fully chilled and set.

Slice into squares and enjoy!