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Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking pan.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.
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In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
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Add the eggs one at a time, then stir in the pumpkin puree, buttermilk, and vanilla extract until smooth.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan.
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Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool before frosting.
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Optional: Frost the cake with cream cheese frosting. Store any leftovers in the refrigerator for up to 3 days.
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Enjoy a slice of this Better Than Fall Pumpkin Cake with coffee or tea. Get creative with different toppings and variations!
