Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or cooking spray.

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

In another bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.

Gradually fold the dry ingredients into the wet mixture until just combined.

For the swirl, whisk together the powdered sugar, honey, cinnamon, and milk in a small bowl.

Pour half of the batter into the prepared pan, drizzle with half of the swirl mixture, and use a knife to create swirls. Repeat with remaining batter and swirl.

Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Let the cake cool on a wire rack for at least 15 minutes before serving.