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Preheat the oven to 350°F (177°C) and grease a 10–12-cup Bundt pan.
Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside.
Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined.
Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined.
Fold in chocolate chips or nuts, if using. Batter is thick, and you’ll have around 5 cups total.
Spoon/pour the batter into the prepared Bundt pan.
Bake for 55–70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs.
Once done, remove from the oven and allow to cool for 2 hours in the pan set on a wire rack.
Then invert the slightly cooled Bundt cake onto a wire rack or serving plate/cake stand.
Allow to cool completely before drizzling with topping/icing and serving.