Preheat the oven to 350°F. Grease and flour a 10 to 12-cup Bundt pan thoroughly, making sure every crevice is coated.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil together until well combined.

Add the eggs one at a time, whisking well after each addition.

Stir in the pumpkin puree, milk, and vanilla extract until the mixture is smooth.

Gradually add the dry ingredients to the wet ingredients, stirring just until no dry streaks remain. Do not overmix.

Pour the batter evenly into the prepared Bundt pan and smooth the top.

Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely.

Make the icing: Beat the cream cheese and butter together with a hand or stand mixer until smooth. Mix in the powdered sugar, maple syrup, and vanilla extract until creamy. Add milk one tablespoon at a time until the icing reaches a smooth, drizzle-ready consistency.

Drizzle the icing over the completely cooled Bundt cake. Let it set for about 20 minutes before slicing.

Optional garnish: Sprinkle with chopped toasted pecans and a light dusting of ground cinnamon before serving.