Preheat your oven to 350°F (175°C) and generously grease and flour your bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
In a separate large bowl, beat the softened butter and sugar until the mixture is light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the wet mixture, stirring on the lowest mixer setting until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the thickest part comes out clean.
Allow the cake to rest in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.