Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.

In a large mixing bowl, combine pumpkin puree, applesauce, granulated sugar, brown sugar, and vegetable oil. Mix until well combined.

Add eggs one at a time, mixing well after each addition.

In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

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

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the cooled bundt cake before serving.