Preheat your oven to 350 degrees.
Grease a bundt pan with butter or coconut oil. Set aside.
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice. Set aside.
In the bowl of your stand mixer blend together the butter, brown sugar and granulated sugar. Add the eggs. Blend until they are incorporated into the batter.
Add the pumpkin puree, sour cream and vanilla. Blend until just mixed together. Add the dry ingredients and blend until they are just mixed in.
Pour the cake batter into the bundt pan evenly. This cake batter is thick and can be smoothed evenly with a spatula so you get an even rise.
Bake at 350 degrees for 50-55 minutes. The cake will be browned and spring back to your touch. Be sure to test the cake with a toothpick to make sure it’s not gooey under the browned surface. If the cake is not cooked all the way return it to the oven for 5-8 minutes.
Let the cake cool for 10 minutes in the pan and then tip onto a serving dish or cooling rack to finish cooling.
Once the cake has cooled completely, whisk together the powdered sugar, milk and vanilla for the glaze. I like a really thick glaze so I start with 1 tablespoon of milk and add more if needed. Drizzle the glaze over the cake and serve.
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