• Preheat the oven to 350°F and grease a 12-cup bundt cake pan with baking spray (Baker's Joy - cooking spray + flour in it), or you can spray the bundt pan with cooking spray and then sprinkle flour in it and turn the bundt pan until all the spray is coated in the flour. 

Pumpkin Bundt Cake

• In a medium mixing bowl, whisk together the dry ingredients; flour, cinnamon, baking soda, baking powder, ginger, and nutmeg. Set aside for later.
  3 cups all-purpose flour, 1½ tablespoons ground cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg
• In a large mixing bowl using an electric hand mixer, or bowl of a stand mixer using the paddle attachment, beat the light brown sugar, butter, and granulated sugar on medium-high speed until light and fluffy; at least 2 minutes. 
  2 cups packed light brown sugar, 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar
• Add the eggs, one at a time, mixing gently after each egg just until combined. 
  6 large eggs
• Add in half of the pure pumpkin, half of the buttermilk, and half of the vanilla extract and beat just until combined. 
  1 can (15 oz) 100% pure pumpkin, 1 cup buttermilk, 1 teaspoon vanilla extract
• Add in half of the flour mixture (set aside from earlier) and beat on low speed just until incorporated. 
• Add in the remaining halves of the pure pumpkin, buttermilk, and vanilla extract. Beat just until combined. 
• Add in the remaining flour mixture and beat on low speed just until incorporated. 
• Pour the pumpkin batter into the prepared bundt pan, and smooth out the top with a spatula. 
• Bake for 60-65 minutes. A toothpick inserted into the center needs to come out clean, and the bundt cake should spring back when lightly touched. 
• Remove the bundt pan from the oven and allow it to cool for 5 minutes. Transfer the bundt pan to a  wire rack and let it cool completely. 

Pumpkin Spice Glaze

• When the cake is fully cooled you can make the glaze. In a mixing bowl, whisk together the powdered sugar and pumpkin pie spice.
  1 cup powdered sugar, 1 teaspoon pumpkin pie spice
• Slowly add in the milk, 1 tablespoon at a time, and whisk until the desired consistency is achieved. 
  1-2 tablespoons milk
• Pour the glaze over top of the cake, cut into slices, and enjoy at room temperature.