Preheat oven to 350°F and grease the bundt pan with cooking spray. Or use cake goop (linked above in post)
In a medium bowl mix flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined and set aside.
Then, using a larger bowl whisk the eggs, sugars, and oil until smooth. Add the pumpkin puree and vanilla and continue whisking until all is fully mixed.
Gently fold in dry ingredients with a rubber spatula until incorporated. Be sure not to over mix.
Pour the batter in the previously greased bundt pan and bake for 55 to 65 minutes, until a toothpick comes out clean.
When done, remove cake from the oven and let it rest for 15 minutes on a wire rack before turning out of the pan.
To make the cream cheese glaze
In a medium bowl whisk butter, cream cheese, and vanilla until well combined.
Add the powdered sugar and pumpkin pie spice and whisk until you get a smooth mixture.
Add 1 tablespoon of milk and stir in until the glaze is nice and smooth.
You can add more milk (1 tsp at a time) to make a thinner consistency if desired.