Prep the pan and oven. Heat oven to 350°F. Generously grease a 10–12 cup bundt pan with butter or cooking spray. Dust lightly with flour (or sugar), tapping out any excess.

Mix the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

Mix the wet ingredients. In a medium bowl, stir together the pumpkin purée, buttermilk, and vanilla.

Cream butter and sugar. In a stand mixer (or large bowl with hand mixer), beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.

Add eggs. Beat in the eggs one at a time until fully incorporated, scraping down the sides as needed.

Combine everything. Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the pumpkin mixture in two parts, beginning and ending with the flour. Mix just until smooth — don’t overbeat.

Bake. Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

Cool. Let the cake cool in the pan for at least 20 minutes. Carefully invert onto a wire rack or serving plate and cool completely.

Make the glaze. In a medium bowl, beat the cream cheese, vanilla, and powdered sugar until smooth. Add milk 1 tablespoon at a time, mixing until the glaze is thick but pourable. If it’s too thin, add more powdered sugar; if too thick, add a splash more milk.

Finish. Drizzle the glaze over the cooled cake. (Or dust with powdered sugar for a simpler finish.) Slice and enjoy!