Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper for easy removal. Set aside.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves (if using) until all dry ingredients are thoroughly combined.

In a separate medium mixing bowl, whisk together the canned pumpkin puree, large eggs, vegetable oil, and 1 teaspoon of vanilla extract until the mixture is smooth and well incorporated.

Pour the wet ingredients into the bowl with the dry ingredients. Stir with a rubber spatula or mix on low speed with an electric mixer until just combined. Be careful not to overmix the batter; a few small lumps are fine.

Pour the cake batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan on a wire rack for 15-20 minutes. After partially cooling, carefully invert the cake onto the wire rack to cool completely before applying the frosting.

While the cake is cooling, prepare the cream cheese frosting. In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until the mixture is smooth, light, and creamy (this typically takes about 2-3 minutes).

Gradually add the sifted powdered sugar to the cream cheese mixture, one cup at a time. Mix on low speed until the sugar is just combined, then increase to medium speed and beat until the frosting is light and fluffy.

Beat in the remaining 1 teaspoon of vanilla extract and a pinch of salt until they are well incorporated into the frosting.

Once the pumpkin cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or knife. Slice and serve your delicious pumpkin cake.