Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper.
Step 2: In a large bowl, whisk together the flour, granulated sugar, light brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined and no lumps remain.
Step 3: In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
Step 5: Pour the batter evenly into the prepared baking pan. Smooth the top with a spatula.
Step 6: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Step 7: Let the cake cool in the pan on a wire rack for 10-15 minutes, then invert it onto the rack to cool completely before frosting.
Step 8: To make the cream cheese frosting: In a large bowl with a stand mixer (or hand mixer), beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2-3 minutes.
Step 9: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Then increase speed to medium-high and beat until light and fluffy.
Step 10: Beat in the vanilla extract until just combined. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.
Step 11: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.