• Preheat your oven to 325°F (165°C). Prepare a bundt or tube pan by greasing it thoroughly and dusting it with flour. Set aside.
• In a medium mixing bowl, whisk together the cake flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Ensure everything is well combined and set the bowl aside.
• In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened butter and sugar together on medium speed for 3-5 minutes until the mixture becomes light and fluffy, indicating that the sugar has been well incorporated into the butter.
• Add the eggs one at a time, mixing well after each addition until the yolks are fully blended in, ensuring a smooth batter consistency.
• In another medium bowl, combine the pumpkin puree, vegetable oil, milk, and vanilla extract. Stir until smooth and well mixed.
• With the mixer on low speed, alternately add the flour mixture and the pumpkin mixture to the butter mixture, beginning and ending with the dry ingredients. This should be done in three additions of flour and two of pumpkin, mixing just until combined after each addition. Avoid overmixing.
• Once your batter is ready (about 8 cups of batter), scoop it into the prepared pan, smoothing the top. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. The cake should also spring back when lightly touched. Keep an eye on it as baking times can vary slightly.
• Let the cake cool in the pan on a wire rack for about 10 minutes before inverting it onto the rack to cool completely before glazing.

For the Chocolate Glaze

• In a medium saucepan, melt the butter over medium heat. Add in the packed light brown sugar, heavy cream, salt, vanilla extract, and corn syrup. Stir gently to combine, making sure to keep the mixture from splashing onto the sides of the pan.
• Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, allowing it to simmer for about 6 minutes. Stir occasionally, keeping an eye on it to prevent it from boiling over. The glaze should still be bubbling gently during this time.
• After simmering, remove the glaze from the heat. It will thicken as it cools, so if you need it to cool faster, pour it into a shallow dish or refrigerate for a bit. This glaze can be stored in an airtight container in the refrigerator for up to two weeks.
• When ready, drizzle the cooled chocolate glaze over the completely cooled cake. For more precision, use a disposable piping bag or a ziplock bag with the tip snipped off.
• Finish by sprinkling chopped pecans and/or toffee bits over the glaze for added texture and a delightful crunch if desired.