• Preheat your oven to 350°F/175°C with a rack positioned in the center.
• Generously grease and flour a 10-inch (12-cup) bundt pan or use a baking spray. Set aside.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl (or stand mixer fitted with the paddle attachment), combine the granulated sugar and oil. Beat until smooth.
• Add the eggs one at a time, beating well after each addition until incorporated.
• Stir in the vanilla extract.
• With the mixer on low speed, alternate adding the dry flour mixture and the pumpkin puree in batches. Add about ⅓ of the flour mixture, then half of the pumpkin puree.
• Add another ⅓ of the flour mixture, followed by the remaining pumpkin puree. Finish with the final portion of the flour mixture.
• Mix on low speed just until combined and no dry flour streaks remain. Do not overmix.
• Pour the cake batter evenly into your prepared bundt pan and smooth the top with a spatula.
• Bake for 50 to 60 minutes, or until a long wooden skewer or toothpick inserted near the center comes out clean or with a few moist crumbs.
• Place the pan on a wire rack and let the cake cool for exactly 10 minutes in the pan.
• Carefully invert the cake onto the cooling rack and remove the pan. Allow the cake to cool completely to room temperature (about 1 to 2 hours) before frosting.

Make the frosting:

• In a medium bowl using a hand mixer, beat the softened cream cheese and butter on medium speed until smooth and creamy.
• Gradually add the powdered sugar and beat until smooth.
• Add the vanilla extract and 2 tablespoons of milk. Beat until well combined.
• If a thinner drizzling glaze is desired, add additional milk 1 tablespoon at a time until you reach your preferred consistency.
• Spoon or pour the glaze evenly over the cooled cake. Decorate with toasted chopped pecans or buttercream flowers if desired.