Preheat oven to 300 degrees F. Line baking sheet with parchment paper and spray with cooking spray.

Make the pecan granola. Combine 1 cup oats with ½ cup chopped pecans, 1 teaspoon cinnamon, a pinch of salt, a pinch of nutmeg, 2 tablespoon neutral oil, ¼ cup maple syrup, and 2 teaspoon vanilla extract. Mix well and spread the granola onto the prepared baking sheet on an even layer. Bake for 40 minutes, stirring the mixture every 15 minutes. Remove from the oven and transfer the granola to a clean parchment paper. Let cool.

Make the maple whipped cream. Whip 1 cup heavy cream with 2 tablespoon maple syrup and ½ teaspoon vanilla extract until stiff peaks form. Keep in the fridge until ready to use.

Increase the oven temperature to 425 degrees F. Preheat the cast-iron pan or oven-safe pan for 10 minutes.

Combine 3 eggs, ¾ cup milk, ⅔ cup all-purpose flour, ¼ cup pumpkin puree, 1 teaspoon pumpkin spice, ½ teaspoon salt, and 2 teaspoon vanilla extract in a blender. Blend until all of the ingredients are incorporated about 30 seconds to 1 minute. Alternatively, whisk together all of the ingredients in a large bowl until well combined.

Take the hot pan out of the oven and add 2 tablespoon butter. Swirl the butter around the pan to melt the butter and pour in the dutch baby cake batter. Bake for 20 minutes. Reduce the oven temperature to 300 degrees and bake another 5 minutes. Remove from the oven and serve the pumpkin dutch baby cake with maple whipped cream and pecan granola. Drizzle with maple syrup if desired.