Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then add pumpkin puree and vanilla extract. Mix until smooth and well combined.
Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
In a small bowl, mix sugar and cinnamon for the topping.
Pour batter into prepared pan, smoothing top evenly. Sprinkle topping over the batter.
Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan 15 minutes, then transfer to a wire rack to cool completely before slicing.
