Preheat oven to 350 degrees. Spray a 10 cup Bundt pan with baking spray and set aside.
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, blend together the brown sugar, granulated sugar, eggs, and oil until pale and thick, about 5 minutes.
Scrape down the bowl and stir in the vanilla and the pumpkin puree until smooth.
Gently mix the dry ingredients into the wet until just combined.
Pour the batter into the prepared pan and bake in preheated oven for 45 – 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove cake from oven and allow to cool in pan on wire rack for 10 minutes before flipping the cake over and out of the pan. Cool the cake completely.