Preheat oven to 325º F. Prepare fluted tube pan lightly with vegetable pan spray.

In large bowl, stir together flour, baking powder, pumpkin pie spice and salt.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each addition; beat in vanilla. Continue to beat mixture 1-2 minutes until batter is pale in color. Add flour mixture to butter mixture in three additions, alternating with pumpkin and sour cream. Mix until just combined, scraping down bottom and sides of bowl as necessary. Pour into prepared pan, smoothing top of batter.

Bake 55-60 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling grid 10 minutes. Remove from pan; cool completely on grid.

To prepare glaze, whisk together confectioners’ sugar, cocoa powder, milk and corn syrup in a medium bowl. Drizzle over cooled cake.