Instructions

1. Preheat oven to 350 degrees F. Grease a 12-cup bundt pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. In a large measuring cup, whisk the pumpkin, buttermilk, and vanilla extract together.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 4 minutes on medium speed. Add the eggs, one at a time, and beating until combined in between each addition.
4. Reduce speed to low and add a third of the flour mixture. Add half of the pumpkin mixture and mix it until combined. Add another third of the flour and the rest of the pumpkin mixture. Mix until combined. Add the rest of the flour mixture and mix until just combined.
5. Pour batter into prepared pan and bake for 40-50 minutes (about 30 minutes for a 6-cup bundt pan) or until a cake tester inserted into the center comes out clean.
6. Let cool on wire rack completely.

To make glaze

1. On medium speed, beat the cream cheese and bourbon until smooth and fluffy. Add in the sugar and mix until combined. If the glaze is too thick, add a few teaspoons of milk or bourbon to thin out.
2. Drizzle glaze over bundt cake before serving. Decorate with toasted pecan if desired.