Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

In a large mixing bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

Pour batter evenly into prepared pan(s). Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let cake cool completely before frosting, if desired.

For the cream cheese frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla extract until creamy. Spread over cooled cake.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Kcal: Approx. 320 per slice (with frosting) | Servings: 12