Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.

In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the pumpkin puree, vegetable oil, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Pour the batter into the prepared bundt pan and spread evenly.

Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

In a medium bowl, beat the softened cream cheese and butter until smooth.

Gradually add the powdered sugar, mixing until smooth. Stir in the milk and vanilla extract until the glaze is pourable.

Drizzle the glaze over the cooled bundt cake.