Preheat your oven to 350°F (175°C) to ensure even baking.
Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
In a large bowl, beat softened butter and sugar together until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Mix in buttermilk and pumpkin puree until smooth.
In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the vanilla extract for extra flavor.
Pour the batter into the prepared bundt pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack. Allow it to cool completely before slicing or glazing.
