Preheat oven to 350°F. Prepare a Bundt cake pan by spraying it with non-stick cooking spray.
Sift together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together in a large bowl. Set aside.
In another bowl using an electric mixer, combine together the oil, eggs, brown sugar, granulated sugar, pumpkin puree and vanilla extract.
Slowly add the dry ingredients to the wet ingredients and combine until well mixed. Batter will be thick.
Spread the batter in the prepared pan. Bake in the preheated oven for 35 to 40 minutes.
Remove the cake from the oven and set it on a wire rack to cool completely.
Prepare the Frosting:
In the bowl of a stand mixer, beat the cream cheese, butter and pumpkin puree until combined.
Add the powdered sugar, vanilla extract, cinnamon and pumpkin pie spice. Beat until smooth.
Frost the cake. See note below.
Notes
The cake is done when a toothpick inserted into the center comes out clean.
Make sure to grease and flour the bundt pan well to keep the cake from sticking. Let it cool in the pan for 10 minutes before flipping it out onto a wire rack to cool completely.
If desired, warm the frosting in the microwave for 15 seconds to make it slightly pourable.