Preheat your oven to 350 Fahrenheit and prepare your Bundt pan by wiping it down with butter, or by spraying it with nonstick cooking spray.
In a large bowl with a hand mixer or in a stand mixer, combine your melted butter and sugar. On medium speed, whisk the ingredients together until they are homogenous.
Add all of the eggs and mix again on medium speed until the mixture is smooth.
Add the sour cream, vanilla, milk, and pumpkin puree to the mixture and whisk on high speed until the mixture is smooth and the pumpkin puree is fully incorporated into your mixture.
Slowly add the flour, cinnamon, nutmeg, cloves, ginger, baking soda, and baking powder while constantly stirring the ingredients together until you have a smooth batter.
Pour your batter into the prepared Bundt pan and bake for 45-50 minutes. Allow the Bundt cake to cool for 10 minutes before frosting.
Assemble the frosting by whipping together the cream cheese, whole milk, powdered sugar, and ground cinnamon until the ingredients are homogenous and no clumps remain. Place the frosting in a pipping bag or a Ziploc bag with the corner cut off and frost your cake in whatever pattern you would like. Serve and enjoy!