Preheat the oven to 350°F (180°C). Grease and flour a 10-inch (26 cm) bundt pan.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add eggs: Beat in the eggs one at a time, mixing well after each addition.
Incorporate wet ingredients: Mix in the pumpkin puree, yogurt, and vanilla extract until smooth.
Combine: Gradually fold the dry ingredients into the wet mixture using a spatula, stirring gently until just combined. Avoid overmixing to keep the cake light and fluffy.
Bake: Pour the batter into the prepared Bundt pan. Bake for approximately 50 -70 minutes or until a toothpick inserted into the center comes out clean. Oven times may vary, so check starting at the 50-minute mark. Keep in mind this is a large cake, so don't be alarmed when it does take a little longer to bake.
Cool: Let the cake cool completely in the pan before removing it and adding the dulce de leche drizzle.