Preheat oven to 325°F. Grease and flour 3 – 6 inch round cake pans. Set aside.
In a medium size bowl whisk the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and cloves. Set aside.
In bowl of your electric mixer, add the eggs, oil, vanilla, pumpkin puree, and sugars. Mix until combined.
With mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined. Don’t overmix.
Pour the batter amongst the 3 cake pans. Smooth out the top with a spatula. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean.
Remove cakes from the oven and allow them to cool on a wire rack for 5 minutes. Turn the cakes out and let them cool completely. Frost the cakes, or you can cover the cakes with plastic wrap and place them in the fridge overnight. Remove them the next day and frost them.