Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In another bowl, whisk together the vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared pan and spread it evenly.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
If using frosting, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla, and enough milk to reach a spreadable consistency.
Spread the frosting over the cooled cake, slice, and serve.
Notes
For the best texture, avoid overmixing the batter. The frosting is optional, but it adds a classic creamy finish that pairs well with the warm spices. Store leftovers covered in the refrigerator.