Preheat and prep the pan. Heat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment for easy lifting.

Whisk the dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

Mix the wet ingredients. In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla, and milk until smooth and glossy.

Combine gently. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. Do not overmix; a few small lumps are fine.

Pour and smooth. Spread the batter into the prepared pan, smoothing the top with a spatula for even baking.

Bake. Bake for 28–34 minutes, or until the center springs back lightly and a toothpick comes out with a few moist crumbs (not wet batter).

Cool and set. Let the pan cool on a rack for at least 30 minutes. For cleaner slices and a custardy texture, chill for 1 hour before cutting.

Finish and serve. Dust with powdered sugar or top with a dollop of whipped cream. Serve warm, room temp, or slightly chilled.