Step 1: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan, ensuring all crevices are coated. Set aside.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Step 3: In a separate large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the pumpkin puree, vegetable oil, and vanilla extract until just combined. The mixture may look slightly curdled, which is normal.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are fine.
Step 6: Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.
Step 7: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times can vary, so start checking at 50 minutes.
Step 8: Let the cake cool in the bundt pan on a wire rack for 10-15 minutes. This allows the cake to set and prevents it from breaking. After 10-15 minutes, carefully invert the cake onto the wire rack to cool completely.
Step 9: While the cake cools, prepare the glaze: In a medium bowl, whisk together the powdered sugar, milk (starting with 2 tablespoons and adding more if needed for desired consistency), and vanilla extract until smooth.
Step 10: Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.