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

In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Whisk until well blended.

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

Gradually add the dry mixture to the wet ingredients, gently folding until just combined.

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

Pour half of the pumpkin batter into the prepared pan, drizzle with half of the honey swirl, and repeat with remaining batter and swirl.

Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool.

Let cool for 10-15 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.