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

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

In a large bowl, whisk the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, whisking well after each addition.

Stir in the pumpkin puree, milk, and vanilla extract until smooth.

Add the dry ingredients to the wet ingredients and mix 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 in the center comes out clean.

Let the cake cool completely in the pan before frosting.

To make the frosting, beat the cream cheese and butter together until smooth and creamy.

Add the powdered sugar, vanilla extract, and salt, then beat until light and fluffy.

Spread the frosting evenly over the cooled cake.

Slice and serve, or chill briefly for cleaner cuts.