Preheat your oven to 350°F (175°C). Generously grease a 10-to-12 cup fluted bundt pan using baking spray with flour or melted butter coated thoroughly in flour, tapping out any excess.

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until completely combined.

In a separate large bowl, whisk together the pumpkin puree, granulated sugar, dark brown sugar, vegetable oil, room temperature eggs, and pure vanilla extract until glossy and emulsified.

Prepare the cream cheese swirl: In a small bowl using a hand mixer, beat softened cream cheese, granulated sugar, egg yolk, flour, and vanilla extract on medium speed until completely smooth and creamy.

Pour dry ingredients into the wet pumpkin mixture. Fold gently using a rubber spatula just until no dry pockets remain. Do not overmix.

Spoon half of the spiced pumpkin batter evenly into the prepared bundt pan. Spoon the cream cheese filling in a continuous ring over the center of the batter, ensuring it does not touch the outer edges or central tube. Top gently with the remaining pumpkin batter, smoothing the top with an offset spatula.

Bake at 350°F (175°C) for 55 to 65 minutes, or until a long wooden skewer inserted into the deepest part comes out clean with a few moist crumbs (avoiding molten cream cheese).

Cool in the bundt pan on a wire rack for exactly 15 minutes. Gently tap the sides, invert onto the cooling rack, and remove the pan. Allow the cake to cool completely to room temperature before glazing.

Whisk powdered sugar, pure maple syrup, and milk until thick yet pourable. Drizzle generously over the cooled cake, allowing ribbons to drip down the ridges. Slice and enjoy!