Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In a separate bowl, blend granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.

Gradually add the dry mixture to the wet ingredients and mix until just combined, avoiding overmixing.

In a small bowl, whisk together powdered sugar, honey, ground cinnamon, and milk until smooth.

Pour half of the cake batter into the prepared pan, drizzle half of the honey mixture, followed by the remaining batter and honey drizzle; swirl gently.

Bake for 30-35 minutes until a toothpick comes out clean. The edges should be golden brown.

Allow to cool in the pan for about 10-15 minutes before serving. Enjoy warm or at room temperature.