Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

In another bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Mix well for about 2 minutes until smooth and slightly lighter in color.

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.

Pour the pumpkin bundt cake batter into the prepared pan and smooth the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs.

Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Once the cake has cooled, prepare your chosen frosting or glaze.

For cream cheese frosting, beat 8 oz softened cream cheese, 1/4 cup butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth.

Spread the frosting over the cooled cake or drizzle with a simple glaze made from powdered sugar and milk.

Slice and serve your pumpkin bundt cake at room temperature. Enjoy with a warm beverage for the ultimate fall treat.