Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or line it with parchment paper.

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

In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth.

Add the eggs, one at a time, beating well after each addition. Then stir in the pumpkin puree and vanilla extract until fully combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until the batter is smooth, but do not overmix.

Pour the batter into the prepared cake pan and spread it out evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.