1. Preheat your oven to 350°F (175°C). Grease a bundt pan (10 or 12 cup) with cooking spray or butter and set it aside.
2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
3. Using the bowl of a stand mixer fitted with the paddle attachment, combine granulated sugar and vegetable oil until smooth, about 2 minutes.
4. Add eggs, one at a time, beating well after each addition. Add in vanilla extract and mix until combined.
5. Gradually add the flour mixture to the egg mixture alternately with pumpkin, beating well after each addition.
6. Transfer batter to prepared bundt pan. Smooth the top gently with a spatula for even baking.
7. Bake for 60 minutes, or until a toothpick inserted near the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert it onto a wire cooling rack to cool completely.
9. While your cake is cooling, prepare the cream cheese frosting. In the stand mixer, beat the cream cheese until smooth. Gradually add confectioner's sugar, mixing until combined.
10. Add in vanilla extract and milk. Beat until smooth, adjusting the milk as necessary to reach the desired consistency.
11. Spoon the frosting over the cooled cake, letting it cascade down the sides. Finally, slice and serve!
