Preheat oven to 350°F. Butter a bundt cake pan very well in all the creases and then dust with flour. In a bowl, whisk together flour, sugar, brown sugar, baking soda, pumpkin spice and salt.
In a separate bowl, whisk the eggs and vanilla until just combined. Then stir in pumpkin, vegetable oil and sour cream.
Slowly add flour mixture to wet mixture and stir until just combined. Add chocolate chips if desired. Then pour the batter into the prepared bundt pan.
Bake for 50-60 minutes, or until a toothpick comes clean. Don't let it overcook. Let the cake cool for 10-15 minutes in the pan and then place the cooling rack on top of it and flip over. Let cool completely.
When ready to serve, enjoy plain, add cream cheese frosting or drizzle with salted caramel sauce.
Notes
This recipe also makes 18 mini pumpkin bundt cakes. Bake for 18-20 minutes if using mini bundt cake pans.
If using my cream cheese frosting recipe to top your cake, you will likely need to add a few more Tablespoons of milk or heavy cream so that it turns into a drippier frosting that will coat the bundt cake. I like to add a Tablespoon at a time until the desired consistency is met (usually about 1/4 cup total).