• Preheat your oven to 325°F.
• Grease a 12-cup bundt pan with cooking spray or butter.
• In a medium bowl, sift together the flour, spices, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together the sugar, oil, and pumpkin puree until smooth.
• Add the vanilla extract and eggs, one at a time, beating after each addition.
• Gradually add the flour mixture to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
• Pour the batter into the greased bundt pan and bake for 55 minutes to 1 hour 5 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If the cake sticks, gently run a knife along the edges to loosen it.

**For the Icing:**

• In a medium saucepan, combine the brown sugar, heavy cream, maple syrup, salt, and butter. Heat over medium-low, stirring until the butter melts and the sugar dissolves.
• Increase the heat to medium-high and bring the mixture to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and stir in the vanilla bean paste.
• In a separate bowl, add the powdered sugar. Pour the warm mixture over the powdered sugar and whisk together with a hand mixer or stand mixer for about 2 minutes, until the icing lightens in color.
• Let the icing cool until it thickens, about 20 minutes.
• Spoon the icing over the cooled cake, letting it drip down the sides. Enjoy!