Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter on low speed until light and fluffy.
Add eggs, one at a time, mixing well after each addition.
Add the pumpkin, sour cream, and vanilla, mixing until combined.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
With the mixer on low, gradually add the flour mixture, mixing until just combined.
Pour batter into the prepared pan. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.
Allow to cool for about 15-20 minutes in the pan and then invert it onto a serving plate to cool completely before adding the glaze.