Preheat your oven to 350°F (175°C) and generously grease a 10-inch bundt cake pan.

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Fold in the pumpkin puree and dark rum gently until combined.

Gradually add the dry ingredients alternately with the milk, mixing until just combined.

If using, fold in the chopped pecans.

Pour the batter into the prepared bundt pan and smooth the top.

Bake in the preheated oven for 50-60 minutes or until a skewer comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack.

Dust with powdered sugar before serving.