• Preheat the oven to 325°F
• Grease a bundt pan (12 cup size) with cooking spray or butter
• Sift flour, spices, baking powder, baking soda and salt into a medium bowl. Set aside
• Add sugar, oil, and pumpkin to a bowl. Mix with a whisk until smooth
• Add in the vanilla and eggs, one at a time, beating after each addition
• Add in the flour mixture and mix until just combined (do not over mix at this step)
• Pour the batter into the greased bundt pan and bake for 55 minutes - 1 hour 5 minutes or until a toothpick comes out clean
• Allow the cake to cool for 10 minutes before removing it from the pan to cool completely on a wire rack (if the cake is not coming out, use a knife and gently run it along the edges being careful to loosen but not cut the cake)

For icing:

• Add the brown sugar, heavy cream, maple syrup, salt and butter to a medium saucepan. Place on the stove over medium-low heat and stir until butter melts and sugar dissolves
• Increase the heat to medium-high and bring to a boil. Boil the mixture for 3 minutes, occasionally stirring. Remove from heat and stir in vanilla bean paste
• Add the powdered sugar to a bowl and pour over the warm mixture. With a hand mixer or stand mixer, whisk together the icing for ~2 minutes (the mixture will be a lighter color). Cool the icing until it is thickened (~20 minutes)
• Spoon it over the cooled cake and allow it to drip down the sides