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

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.

In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.

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

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

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