In a medium size bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, ginger, clove and nutmeg.
In a different bowl, using a mixer, beat to cream together the butter, oil, granulated sugar and brown sugar for about 5 min. or until it turns light and fluffy.
Beat in the eggs, one by one, beating after each addition. Now add in the vanilla and mix again until everything is well combined.
Add in the pumpkin puree and beat again.
Add a third of the dry ingredients, previously sifted, and mix, then add half of the buttermilk and mix again, and so on, until finishing with the last third of the dry ingredients and keep beating some more.
Pour the batter in a bundt or pound cake pan, previously greased with butter and floured. Sprinkle some pumpkin seeds on top to decorate.
Bake at 350°F (180°C) for about 50 minutes or until a wooden stick comes out clean when inserted.