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For the cake:
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1. Preheat oven to 350 degrees F. Spray a bundt pan with baking spray.
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2. Melt the butter in a small saucepan over medium heat. Cook until the butter turns a rich, golden brown, swirling or stirring often so it doesn't burn. Keep a watchful eye. It goes from brown to black very quickly. Pour the browned butter into a small bowl and let it stand until cool but not solidified.
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3. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, and salt. Set aside.
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4. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, Greek yogurt, vanilla, and bourbon until well combined. Whisk in the browned butter until it's well blended. Stir in the flour mixture and mix until it is just combined.
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5. Pour the batter into the prepared bundt pan and bake for 45-55 minutes, until a toothpick inserted in the middle comes out clean. Allow it to rest for 10 minutes, then remove it from the pan and cool it completely on a cooling rack.
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For the glaze:
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1. In a small bowl, whisk together the powdered sugar, bourbon, maple syrup, and pumpkin puree, until the mixture is smooth and there are no lumps. Add the spices and salt and whisk to combine. Add the milk (if needed), a small amount at a time, until the glaze is thin enough to pour and drip, but thick enough to stay mostly on the cake. If the glaze is too thin it will will pour right off the cake. If it's too thin, add more powdered sugar until your desired consistency is reached.
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2. Drizzle the glaze over the completely cooled cake. Give it a few minutes to set up, then slice and enjoy.
