• Preheat oven to 350 degrees F. Grease a bundt pan with non-stick cooking spray and a sprinkle of flour.
• In a large mixing bowl, combine the sugars, eggs, pumpkin puree, oil, and vanilla.
  2 cups pumpkin puree, 1 cup granulated sugar, 2/3 cup light brown sugar, 1 cup neutral oil, 4 large eggs, 2 teaspoons vanilla extract
• In a separate bowl, combine the flour, baking soda, baking powder, spices, and salt.
  2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger
• Add the dry ingredients to the pumpkin mixture and stir to combine.
• Pour the batter into the prepared bundt pan.
• Bake 48 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Cream Cheese Frosting:

• Beat the butter and cream cheese together until light and fluffy, 2 to 3 minutes. Add the powdered sugar and mix well for 2 to 3 minutes. Add a little more powdered sugar if needed, to thicken the frosting to a piping consistency. Mix in the vanilla and cinnamon. Add a little more cinnamon, if desired.
  1/4 cup butter, 8 ounces cream cheese, 3 cups powdered sugar, 1 teaspoon vanilla extract, 1/4 to 1/2 teaspoon ground cinnamon