In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Gently fold in the pumpkin puree until well combined.

Gradually add the dry ingredients to the pumpkin mixture. Mix until just combined, being careful not to overmix.

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

For the Espresso Ganache Glaze:

In a small saucepan, heat the heavy cream over medium heat until it begins to steam, but not boil. Remove from heat and whisk in the instant espresso powder or espresso until dissolved.

Place the chopped white chocolate in a heatproof bowl. Pour the hot cream and espresso mixture over the chocolate and let it sit for 2 minutes to allow the heat to melt the chocolate. Whisk until the mixture is smooth and shiny.

Let the ganache cool before pouring it over the cooled pumpkin spice latte bundt cake. The ganache will thicken as it cools.