Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a large bowl, beat the butter and sugars together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.