Preheat & prepare the pan - Preheat oven to 350°F (175°C). Grease and flour your bundt pan thoroughly (or use baking spray with flour).

Mix dry ingredients - In a bowl, whisk together: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

Mix wet ingredients - In another bowl, whisk: eggs and sugar until smooth. Whisk in: oil (or melted butter), pumpkin purée, and vanilla. Stir/whisk in buttermilk.

Combine - Add dry ingredients to wet ingredients and mix just until combined (don’t overmix).

Bake - Pour batter into the prepared Bundt pan. Bake 45–55 minutes, until: a toothpick comes out mostly clean (a few moist crumbs are okay), or the cake springs back lightly when touched.

Cool in the pan 10–15 minutes, then invert onto a rack.

Cool completely (about 1 hour) before drizzling.

Chop pecans

Place chocolate chips in a heat-safe bowl.

Warm cream/milk until hot (microwave 20–30 seconds or heat on the stove).

Pour hot cream over chocolate, wait 1 minute, then stir until smooth and glossy.

Drizzle chocolate over the cooled cake.

Sprinkle pecans over the top immediately (while drizzle is slightly soft).

Let set 10–20 minutes before slicing.