1. Preheat oven to 350°F (175°C) and grease and flour a 10- or 12-cup bundt pan thoroughly.

2. In a medium bowl, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract. Mix until just combined and set aside.

3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

4. In another large bowl, beat together granulated sugar, brown sugar, and vegetable oil until combined.

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

6. Mix in pumpkin puree and vanilla extract until smooth.

7. Gradually add dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

8. Pour half of the pumpkin batter into the prepared bundt pan and spread evenly.

9. Spoon cream cheese filling over the batter, keeping it away from the edges.

10. Spoon remaining pumpkin batter on top, spreading to cover the filling completely.

11. Use a knife or skewer to gently swirl the batter and filling two or three times.

12. Bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs.

13. Let the cake cool in the pan on a wire rack for 15–20 minutes.

14. Carefully invert the cake onto a wire rack and allow it to cool completely.

15. Dust with powdered sugar or drizzle with glaze before serving, if desired.

16. Store in the refrigerator in an airtight container for up to 5 days.