Pumpkin Spice Bundt Cake with Cream Cheese Frosting

Preheat the oven to 350°F. Thoroughly grease and lightly flour a Bundt pan.
In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
Using a stand mixer or hand mixer, beat the butter, oil, granulated sugar, and brown sugar on medium speed until combined.
Add the eggs, pumpkin puree, and vanilla. Mix until combined, scraping down the bottom and sides of the bowl as needed.
Gradually add the dry ingredients and mix just until fully incorporated.
Spoon the batter evenly into the prepared Bundt pan and smooth the top.
Bake for about 45 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
Let the cake cool in the pan for about 20 minutes, then carefully turn it out onto a wire rack and allow it to cool completely.
For the frosting, beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, cinnamon, and pumpkin pie spice. Mix on low until combined, then increase the speed and whip for 1 to 2 minutes.
Once the cake is completely cool, transfer the frosting to a piping bag or zip top bag. Snip off the tip and pipe the frosting over the top and down the sides of the Bundt cake.