Preheat your air fryer to 320 degrees F. Spray a 3-cup bundt pan with non-stick baking spray, set aside.
In a medium mixing bowl, stir together the flour, baking soda, pumpkin spice, and salt, set aside.
In a large mixing bowl, beat together the butter and sugar for 2 minutes. Add the eggs one at a time, mixing until incorporated between each addition. Stir in the vanilla.
Add half of the flour mixture to the cake batter and mix until just combined. Add half of the pumpkin puree and mix. Repeat adding the flour and then the pumpkin, scraping down the sides of the bowl as needed. Pour the cake batter into the prepared baking dish and smooth out the top.
Place the pan into the air fryer and cook at 320 degrees F for 14 minutes. Carefully turn the bundt pan 180 degrees 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. Run a knife around the other edges and inner tube before inverting the pan onto a wire rack. Let the cake cool completely.
Cream Cheese Glaze
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 and whisk to combine. You want the glaze pourable, but thick enough to stick to the cake.
Pour the glaze over the cake letting is run down the sides a bit. Decorate with sprinkles if using. Let the glaze set up for 10 minutes, before cutting the cake into quarters and serving.
Notes
If you want to substitute salted butter, leave out the 1/8 teaspoon of salt from the cake batter.
This recipe uses a 3-cup bundt pan which is about 6.3 inches in diameter. (This pan is about 1/4 of the size of a standard 12-cup bundt pan.) Make sure the bundt pan fits into your air fryer before you start this recipe.