Preheat your oven to 350°F (175°C).

Lightly grease a 9x13-inch baking pan with nonstick spray or a thin layer of butter.

Optional: Line the bottom with parchment paper for easy removal.

Pro Tip: Greasing the sides and lining the bottom helps prevent sticking and gives clean slices.

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

Make sure everything is evenly combined so the spices are well-distributed.

Pro Tip: Whisking the dry ingredients together first ensures your leavening and spices don’t clump in one spot.

In a separate large bowl, whisk together the granulated sugar, brown sugar, and eggs until smooth and slightly frothy.

Add the pumpkin purée, oil, milk, and vanilla extract. Whisk again until everything is fully blended and creamy.

Pro Tip: Don’t overmix—once it looks smooth, you’re good. Overmixing at this stage can make the cake tough.

Pour the wet mixture into the bowl of dry ingredients.

Use a spatula or wooden spoon to fold everything together gently until you no longer see streaks of flour.

Scrape the sides and bottom of the bowl to ensure everything is fully mixed.

Pro Tip: Fold, don’t stir too aggressively. This keeps the cake light and tender.

Pour the batter evenly into your prepared pan and smooth out the top with a spatula.

Bake in the center of the oven for 30–35 minutes, or until a toothpick inserted in the middle comes out clean.

The top should be slightly golden and springy to the touch.

Pro Tip: Don’t open the oven too early—wait until around the 30-minute mark to check for doneness.

Remove the cake from the oven and place it on a wire rack.

Let it cool in the pan for at least 15–20 minutes. Then, if using parchment, gently lift the cake out and let it cool completely before frosting.

Pro Tip: Frosting a warm cake will make it melt and slide—patience pays off here!

In a bowl, beat the softened cream cheese and butter together until smooth and fluffy.

Add powdered sugar a little at a time, mixing between additions.

Stir in the vanilla extract and beat until light and creamy.

Pro Tip: If the frosting feels too soft, pop it in the fridge for 10–15 minutes before spreading.

Once the cake is completely cool, spread the cream cheese frosting evenly across the top with an offset spatula or the back of a spoon.

Slice into squares and enjoy!

Pro Tip: For neat slices, wipe your knife clean between cuts.