Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

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

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

Fold the dry mixture into the wet mixture until just combined.

In a small bowl, mix powdered sugar, honey, ground cinnamon, and milk until smooth.

Pour half of the pumpkin batter into the prepared pan, drizzle half of the honey mixture over it, and swirl gently.

Pour the remaining pumpkin batter and repeat the process with the rest of the honey swirl.

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

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