Position an oven rack in the middle of the oven and preheat the oven to 350F [180C]. Grease and flour a 10 cup Bundt pan.
In a medium bowl, whisk together the flour, baking powder, nutmeg, ginger, baking soda, and cloves.
In a liquid measuring cup, mix together the pumpkin puree and buttermilk.
In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, 1 minute. Add the brown and granulated sugars and salt and beat until light and fluffy, 4 to 6 minutes. Beat in the vanilla and then add the eggs, one at a time, mixing after each addition until incorporated and scraping down the bowl as needed.
Add one-third of the flour mixture, mixing on low speed until just combined. Beat in the pumpkin-buttermilk mixture and the remaining flour mixture in halves, alternating between the two and ending with the flour mixture. Mix after each addition until just incorporated. Use a rubber spatula to scrape down the bowl and give the batter a few turns, making sure all ingredients are completely combined.
Pour the batter into the prepared pan and use an offset spatula to smooth the top. Bake the cake until a wooden skewer or toothpick inserted near the center comes out clean, 45 to 60 minutes.
Transfer the pan to a wire rack and let cool for 10 minutes. Invert the cake onto the rack to finish cooling before serving.