Preheat the air fryer to 320°F. Spray a 3-cup bundt pan with baking spray, set aside. In a medium-sized bowl, stir together the flour, baking soda, pumpkin spice, and salt, set aside.

In a large bowl cream the butter and sugar together for 2 minutes. Add the eggs one at a time, fully incorporating the first one before adding the next.

Stir in the vanilla.

Add half of the flour mixture, stir it in.

Add half of the pumpkin, stir it in. Repeat, scrape down the sides as needed.

Pour the batter into the prepared baking dish and smooth out the top.

Place the pan into the air fryer and cook for 14 minutes.

Turn the dish 180° and continue to cook for 10-14 more minutes until a toothpick inserted into the center comes out clean. 

Let the cake cool in the pan for 10 minutes. Invert the pan on to a wire rack to cool completely.

Add the cream cheese to a small bowl and whisk it until smooth. Add the powdered sugar and mix until combined.

Add the milk and vanilla, whisk to combine. You want the glaze pourable yet thick enough to stick to the cake.

Pour the glaze over the cake. Decorate with sprinkles if using.

Let it sit for 10 minutes, slice, and serve.