Preheat oven to 350°F. Coat a 10-inch bundt pan with nonstick spray and set aside.

In a large mixing bowl, beat to combine the cake mix, pumpkin puree, eggs, brown sugar, vegetable oil, milk, and pumpkin spice.

Bake for 40 to 50 minutes, or until a cake tester inserted into the center comes out clean or with a few moist crumbs.

In a medium bowl, beat the cream cheese and butter in a stand mixer or with a hand mixer until smooth and fluffy.

Beat in the confectioners sugar, vanilla, salt, and 2 tablespoons of milk.

Add additional milk by the teaspoon until the glaze is pourable.

Drizzle the glaze over the cooled cake.