Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.

In a separate bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract. Beat the mixture until smooth and fully blended.

Gradually fold the dry ingredients into the pumpkin mixture until just incorporated.

In a small bowl, combine the powdered sugar, honey, ground cinnamon, and milk. Stir until the mixture is smooth and pourable.

Pour half of the pumpkin batter into the prepared pan. Drizzle half of the honey swirl mixture over the batter. Repeat with remaining batter and swirl.

Bake for 30-35 minutes, checking for doneness with a toothpick.

Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.