Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C).

Grease and flour a 10-inch Bundt pan or use a baking spray with flour.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 3–5 minutes.

Add Eggs

Add the eggs one at a time, beating well after each addition.

Incorporate Pumpkin and Vanilla

Mix in the pumpkin puree and vanilla extract until fully combined.

Alternate Dry Ingredients and Buttermilk

Gradually add the dry ingredients in three additions, alternating with the buttermilk (starting and ending with the dry ingredients). Mix just until combined—do not overmix.

Pour into Pan

Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.

Bake

Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Remove from Pan

Let the cake cool in the pan for 15 minutes, then carefully invert it onto a cooling rack to cool completely.