Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking 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, vanilla extract, and milk until smooth.

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

Pour the batter into the prepared baking pan, spreading it evenly.

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

Allow the cake to cool completely in the pan before slicing and serving. Optionally, top with cream cheese frosting or whipped cream for extra flavor.