Preheat the oven to 350 F.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
In a separate large bowl, or in the bowl of a stand mixer, beat together the oil, white sugar, brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
Add in the flour mixture, ½ at a time, until combined.
Grease the bundt pan with cooking spray. Pour the batter into the greased pan and smooth the top. Bake for 60-70 minutes or until an inserted toothpick comes out clean.
Cool on a cooling rack for 15 minutes in the bundt pan. Using a butter knife, gently slide it down the sides of the cake to release any bits. Flip it over onto the cooling rack and tap gently.
Let the cake cool completely before glazing.