Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, tapping out any excess flour.
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until well combined.
In a separate large bowl, whisk the granulated sugar, light brown sugar, and vegetable oil until smooth and combined.
Add the eggs to the sugar and oil mixture one at a time, whisking well after each addition until fully incorporated.
Stir in the pumpkin puree, buttermilk, and vanilla extract until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula or wooden spoon until just combined. Do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Carefully invert the bundt pan onto a wire rack and let the cake cool completely before slicing and serving.