Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter or non-stick spray.

In a large mixing bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, nutmeg, and a pinch of salt. Whisk these dry ingredients until well combined.

Use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition. Mix in the pumpkin puree, vanilla extract, and any spirited addition you choose.

Gradually add the dry mixture to the wet batter, alternating with milk. Start and end with dry ingredients, mixing until just combined.

Pour the prepared batter into the greased bundt pan, using a spatula to spread it evenly and tap the pan gently on the countertop to remove air bubbles.

Bake for 45-50 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the bundt cake to cool in the pan on a wire rack for about 10 minutes before inverting onto a wire rack.

Let it cool completely before applying any glaze or dusting with powdered sugar.