In a medium bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
In the bowl of a stand mixer fitted with a paddle (or using a hand mixer), combine granulated sugar, brown sugar and vegetable oil together until oil is absorbed. Add eggs one at a time, beating well after each addition, then mix in the vanilla. Using a rubber spatula, stir in half the flour mixture just until combined, then add the pumpkin puree and stir until incorporated. Add remaining flour mixture and stir just until combined making sure to scrape the sides and bottom of the bowl.
Transfer batter to prepared bundt cake pan and bake for 60-70 minutes or until a toothpick inserted in the cake comes out with little to no crumbs. Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
For the cream cheese frosting, use an electric mixer to beat cream cheese and butter until combined. Add confectioners’ sugar and mix until incorporated. Add vanilla and 1 Tablespoon milk, then mix until combined. If a thinner consistency is desired, add more milk. Pour frosting over the cooled cake allowing it to drip down the sides. Garnish with chopped pecans, slice and serve.
Pumpkin pie spice substitute for individual spices: 2 1/2 teaspoons pumpkin pie spice plus 1/2 teaspoon cinnamon.Store pumpkin bundt cake in an airtight container at room temperature for up to 3 days.High altitude adjustments: This cake was written for sea level. To adjust for high altitude in Denver, CO (altitude 5,820 ft), decrease sugar to 3/4 cup. Decrease baking soda to 1/2 teaspoon and baking powder to 1/4 teaspoon. Use King Arthur All Purpose Flour (it has a higher protein content than most all purpose flours). Baking time may vary.Recommended tools: Kitchen scale, bundt pan, stand mixer or hand mixer