• Preheat the oven to 350°F. Coat a 13x9x2-inch cake pan with a teaspoon of oil. Dust with flour and tap out the excess.
• In a small bowl, whisk together the flour,baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  1 cup all-purpose flour, 3/4 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground clove, 1/2 teaspoon kosher salt
• In a large mixing bowl, whisk the eggs and sugar until lightened in color and thickened. Add the oil and pumpkin puree, whisking until combined. Add the flour mixture, mixing just until combined and no visible flour remains.
  2 large eggs, 1 cup granulated sugar, 2 teaspoons vanilla extract, 1/2 cup vegetable oil, 1 cup pure solid-pack pumpkin
• Pour the batter into the prepared pan, spread evenly with an offset spatula, and bake until the cake springs back when touched and a tester inserted in the center comes out clean, about 20 minutes. Cool to room temperature.

Frosting:

• In a large mixing bowl, stir to thoroughly combine the cream cheese and butter. Add the vanilla and 1/3 of the confectioners' sugar and mix until combined. Add the remaining confectioners' sugar and stir until smooth. If the frosting is too thick to spread, add milk, 1 teaspoon at a time, to smooth and soften it.
  8 oz. cream cheese, 1/2 cup unsalted butter, 5 cups confectioners' sugar, 2 teaspoons vanilla extract, 2 teaspoons milk, if needed
• Spread the frosting on the cake using an offset knife or back of a large spoon to create ridges or swooshes. Chill the cake to set the frosting before cutting into 24 squares and serving. For a cleaner cut, warm a sharp knife under hot water, dry it off, and wipe it clean with a paper towel before making each cut.