Preheat the oven to 325°F and grease and flour a large bundt cake pan; set aside.
In a medium bowl, whisk together the flour, baking powder, soda, salt, and spices; set aside.
In a large mixing bowl with a hand mixer or a stand mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy.
Beat in the eggs one at a time, beating well after each addition.
Mix in the pumpkin puree and vanilla extract.
Slowly mix in the dry ingredients into the wet ingredients then increase the speed and beat until smooth, scraping down the sides as needed.
Pour the batter into the prepared bundt pan and bake for 55 to 60 minutes or until a toothpick or cake tester comes clean from the center of the cake.
Cool for 15 minutes in the pan on a rack. Loosen up the edges with a paring knife, if needed. Then invert a serving plate or wire rack on top of the bundt pan and flip to release the cake and cool completely.