Pumpkin Bundt Cake

Preheat oven to 350 F. Spray a 10-12 cup bundt cake pan with cooking spray.
In a large bowl whisk together oil and sugars until mixed. Add eggs and pumpkin and mix all together.
In a medium bowl whisk together flour, cinnamon, cloves, ginger, nutmeg, baking powder, baking soda and salt. Slowly whisk in to wet batter.
Pour batter into prepared bundt pan. Bake for 45-55 minutes or until the edges are a golden brown and a toothpick inserted in the middle comes out clean. Set aside and allow to cool before flipping and glazing.
While cake is baking and cooling prepare the glaze. Start by browning the butter. You'll take ¼ cup of butter (half of a stick) and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool.
Once butter is cooled down add in cinnamon, powdered sugar and milk and whisk until completely smooth. Add a bit more powered sugar or milk to get desired consistency.
Once cake is completely cooled drizzle the glaze over the top.