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

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

Cream the butter and granulated sugar in a large mixing bowl until light and fluffy, about 3-5 minutes.

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

Gently mix in the pumpkin puree and dark rum until just blended.

Gradually fold the dry ingredients into the wet mixture, alternating with the milk.

If using, fold in the pecans until evenly distributed.

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

Bake for 50-60 minutes, or until a skewer comes out clean.

Let the cake cool in the pan for about 10 minutes before inverting onto a wire rack.

Dust with powdered sugar if desired before serving.