Preheat the oven to 350 degrees. Grease a 10 - 12 cup bundt pan. Set aside.
In a bowl, combine the flour, baking powder, baking soda, salt and spices.
In a large bowl (or the bowl of a mixer) combine the sugars, pumpkin and oil and mix.
Add in the eggs, one at a time and mix until thoroughly incorporated.
Add the bourbon
Add in the flour mixture and mix until thoroughly combined.
Pour batter into the bundt pan and bake for 60 - 70 minutes until tester inserted into center of cake comes out with moist crumbs. Remove pan from oven and cool.
Turn cake out onto a cooling rack. When cool, pour frosting over cake and garnish with pecans.
For the Cream Cheese Frosting
Add the softened cream cheese to a large bowl. Using a mixer, mix the cheese to loosen it.
Add the bourbon and mix until combined.
Slowly add the powdered sugar, scraping down the sides of the bowl as needed.
Frosting: If the frosting is too thick, add a little milk to thin it out. It should be just thin enough to pour. Storage: the cake can be made up to 2 days in advance. The cake needs to be refrigerated once it's frosted.TIP: If refrigerator space it at a premium, you can make the cake and the frosting up to tow day ahead. Store the cake at room temperature and refrigerate the frosting. Allow the frosting to come to room temperature before pouring over the cake. I sometimes warm the frosting in the microwave on low!