1 c. unsalted butter, at room temperature, plus more for the pan
3 c. all-purpose flour, spooned and leveled, plus more for the pan
5 tsp. pumpkin pie spice
1 ½ tsp. baking powder
¾ tsp. baking soda
½ tsp. kosher salt
1 ½ granulated sugar
3 large eggs
1 15-oz. can pumpkin puree (1 1/2 cups)
½ c. whole milk
¼ c. molasses
1 ¼ c. confectioners' sugar
2 T. fresh lemon juice
Heat oven 350º. Butter and flour a 12-cup Bundt pan.
In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (this mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not over mix.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
In a bowl, whisk together the confectioners' sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.
The cake can be baked and glazed up to 1 day in advance: store covered at room temperature.