Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with Pam’s Baking Spray and set it aside.

In a medium-sized bowl, combine the flour, baking powder, cardamom, ground cinnamon, pumpkin pie spice ginger, nutmeg, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream the granulated sugar, brown and eggs on medium speed until they are light and fluffy, about 4 minutes.

Add the vegetable oil and vanilla extract, and beat on medium speed until fully incorporated, about 30 seconds. Then add the pumpkin puree and mix until combined, about 30 seconds.

With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.

Pour the pumpkin batter into the prepared bundt pan. Bake for 50-55 minutes (or until a toothpick inserted in the center comes out with only a few moist crumbs). Mine took the whole 55 but my oven runs cooler.

Allow the bundt cake to cool for 20 minutes before transferring it out of the bundt pan and to a cake plate or board. Let the cake cool for 30 minutes.

When you are ready to serve, make the icing.

In a small sauce pan over medium heat add the butter and let it completely melt.

Using a whisk, whisk in the brown sugar, and stir until combined and smooth.

Remove from the heat and add in the powdered sugar. Add in the milk and whisk to create a thick glaze. For a thicker glaze add more powder sugar and for a thinner glaze add more milk.

Use immediately, as the glaze will harden as it thicks. If the glaze starts to harden, pop it in the microwave for 15 seconds to thin out!