Preheat the oven to 350°F (177°C). Spray a mini bundt cake pan very well with baking spray. Then, whisk the all purpose flour, Kosher salt, baking soda, pumpkin pie spice, cinnamon, ginger, cloves, allspice, and cardamom in a small mixing bowl. Set aside.

Next, add the neutral oil, brown sugar, granulated sugar, vanilla extract, eggs, and canned pumpkin purée to a large mixing bowl. Whisk until smooth. Then, add the flour mixture and stir just until the batter is combined and there are no more streaks of flour. Don't over-mix!

Use a scoop to divide the batter between 16 mini bundt cake cups. Smooth out the tops with a butter knife. If you only have one standard 12-cup pan, you will need to work in batches. Make sure to wash and re-spray the pan in-between batches!

Then, bake the cakes for 16-18 minutes, or until an inserted toothpick has just a few moist crumbs. Let the cakes cool in the pan for about 5-10 minutes. Then, flip the cakes out of the pan and onto a wire rack. Let the cakes cool completely.

While the cakes are baking, add the full-fat cream cheese and unsalted butter to a large mixing bowl. Using a hand mixer or stand mixer with a whip attachment, beat the cream cheese and butter until it's light and fluffy, 1-2 minutes.

Add the powdered sugar and salt. Beat the frosting until it's thick. Then mix in the vanilla extract and 1 teaspoon of heavy cream. Turn the mixer to medium-high speed and whip the frosting until it's super fluffy, 3-4 minutes. If the frosting is too thick, add another 1 teaspoon of heavy cream.

Once the frosting is very fluffy, transfer it to a piping bag fitted with a large decorative tip. Pipe the frosting on top of the cooled pumpkin bundt cakes. Serve immediately or store in an airtight container for 2-3 days. Enjoy!