Preheat your oven to 350°F (175°C) and prepare the baking sheet by spraying it lightly with non-stick cooking spray.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for about 20 seconds.

In an electric stand mixer, combine the granulated sugar and light brown sugar until well mixed.

Mix in the melted butter and vegetable oil into the sugar mixture.

Add the eggs one at a time, fully incorporating each one before adding the next.

Add the pumpkin, vanilla extract, and milk to the egg mixture, mixing until smoothly combined.

Gradually add the flour mixture to the wet ingredients, stirring until just combined.

Pour the batter into the prepared baking dish and spread it evenly with a spatula.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool completely in the pan before frosting.

For the frosting, whip together the unsalted butter and cream cheese until light and fluffy.

Gradually mix in the powdered sugar and the additional vanilla extract until light and fluffy.

Frost the cooled cake generously with the cream cheese frosting and sprinkle with finely chopped pecans if desired.