Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or springform pan, tapping out excess flour. This tip ensures the cake pops right out.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Smell that warm spice blend? It’s pure fall in a bowl.

In another bowl, whisk pumpkin puree, oil, Greek yogurt, eggs, and vanilla until smooth. Don’t overmix—just enough to combine.

Pour the wet mix into the dry ingredients and fold gently with a spatula until just blended. A few streaks of flour are okay; overmixing can make the cake tough.

Mix brown sugar, cinnamon, and melted butter in a small bowl. Pour half the cake batter into the pan, then scatter half the cinnamon mixture on top. Layer the remaining batter and swirl with a knife to create ribbons.

Bake for 40–45 minutes, or until a toothpick in the center comes out with a few moist crumbs. Oven temperatures vary—mine was done at 42 minutes.

Let the cake rest in the pan for 10 minutes, then invert onto a wire rack. While it cools, whisk powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the slightly warm cake.

Use a serrated knife for clean cuts. Serve warm with coffee, tea, or a mug of spiced latte. Enjoy the swirl in every bite!