• Preheat the oven to 350°F and spray a 10-inch to 12-inch Bundt pan with cooking spray that contains flour.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice and black pepper. Set aside.
• With an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and oil. Then add the eggs, one at a time and beating well after each addition.
• Mix in ⅓ of the flour mixture, alternating with ⅓ of the pumpkin puree. Mix well after each addition until all is fully incorporated. Transfer the batter to the prepared Bundt pan.
• Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan 15 minutes before carefully inverting onto a wire rack to cool completely.

Cream Cheese Icing

• With an electric mixer or in the bowl of a stand mixer, combine cream cheese and butter until fluffy; 2 to 3 minutes. Gradually add the confectioners’ sugar until combined. Beat in the vanilla and milk. Adjust the milk as necessary to achieve a thick but pourable icing.
• Once the cake is completely cool, pour the cream cheese icing over the top of the cake, turning as you pour to achieve an even layer as it cascades down the sides of the cake.