Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared Bundt pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar until well combined.
Stir in the milk and vanilla extract until the glaze reaches a drizzling consistency. Add more milk if needed.
Once the cake is completely cooled, drizzle the cream cheese glaze over the top.
Notes
For an extra touch, you can add chopped pecans or walnuts to the batter. Ensure all ingredients are at room temperature for the best results.