• Preheat oven to 350 degrees F.
• In a large bowl, mix together 1½ cups granulated sugar, ½ cup brown sugar and 1 cup canola oil until combined. Use a fork to ensure there are no lumps.
• Add in 1 egg and ⅓ of the pumpkin puree and mix. Repeat two more times, until all of the eggs and pumpkin puree have been added. Set aside.
• In a medium bowl, whisk together 3 cups gluten-free flour, 2 teaspoons baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and ¼ teaspoon ground cloves.
• Mix about a third of the dry ingredients into wet mixture, folding until just combined. Continue until all of the dry ingredients are incorporated into the batter.
• Pour mixture into a prepared bundt pan and use a spatula to smooth in an even layer.
• Bake on the middle rack for 55 minutes, or until a toothpick inserted in the center comes out clean.
• Transfer bundt pan to a wire rack and let cool for 10 to 15 minutes. Flip cake out onto a serving plate to completely cool.

To make the cream cheese icing

• In a medium bowl, add 4 ounces cream cheese, ¾ cup sifted powdered sugar, ½ teaspoon vanilla extract and 2 tablespoons milk.
• Use a hand mixer to blend the ingredients, until light and fluffy, about 1 to 2 minutes.
• Transfer icing to a piping bag and drizzle onto the cooled cake.
• Let set and serve.