Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or a square baking pan.

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

In a large bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated. If the batter is thick, stir in up to 1/4 cup of milk for a softer texture.

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

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.