Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure the cake releases easily after baking.

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

In a large mixing bowl, combine the vegetable oil and sugar. Beat with an electric mixer on medium speed until well blended.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined. Stir in the pumpkin puree until the mixture is smooth and well blended.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.

While the cake is cooling, add to a small bowl, the powdered sugar, milk, vanilla extract, and pumpkin spice until smooth.

If the glaze is too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency. If it's too thin, add a bit more powdered sugar.

Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before serving. Enjoy!