Preheat oven to 350 degrees. Spray a 9x9-inch baking pan with nonstick baking spray with flour and set aside.

In a medium microwave-safe bowl, combine the brown sugar, butter and water. Microwave on high in 45-second intervals, stirring after each interval, until mixture boils and thickens slightly. Pour the mixture into the bottom of the prepared dish, and sprinkle with the pecans and dried cranberries. Set aside.

In a medium bowl, combine the pumpkin puree, sugar, oil and eggs, whisking to combine. In the bowl of an electric stand mixture, stir together the flour, baking powder, pumpkin pie spice, nutmeg and salt. Add the pumpkin mixture all at once to the dry mixture, and stir until full incorporated. Pour batter into the prepared pan over the brown sugar mixture, pecans and cranberries, and smooth evenly with a spatula.

Bake for 30-35 minutes, or until a cake tester inserted into the center comes out clean. Let cake cool in pan for 5 minutes before inverting it onto a serving platter and allowing to cool for about 10 minutes longer.

While the cake cools, prepare the glaze. Beat the cream cheese until smooth. Add the powdered sugar, vanilla, milk and salt, and beat to combine, adding more milk, if necessary, until glaze is a drizzling consistency. Drizzle the glaze over the cake.