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

Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large mixing bowl.

In a separate bowl, mix granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture and stir gently until just combined.

In a small bowl, mix powdered sugar, honey, cinnamon, and milk until smooth to prepare the swirl mixture.

Pour half of the pumpkin batter into the prepared baking pan, drizzle half of the swirl mixture, and gently swirl with a knife.

Repeat with the remaining batter and swirl mixture, creating a marbled effect.

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

Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.