Creating a Pumpkin Gingerbread Poke Cake is simple when you follow these steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. Prepare Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt until combined.
3. Mix Wet Ingredients: In a separate bowl, beat together the sugar, egg, pumpkin puree, vegetable oil, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the dry mixture to the wet mixture, alternating with buttermilk, mixing until fully blended and smooth.
5. Bake the Cake: Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Cool the Cake: Once baked, remove it from the oven and let it cool in the pan for about 30 minutes.
7. Poke the Cake: After cooling, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake.
8. Make the Pudding: In a bowl, mix the chocolate fudge pudding according to package instructions.
9. Fill the Cake: Pour the pudding mixture evenly over the top of the poked cake, ensuring it seeps into the holes.
10. Chill the Cake: Cover the cake with plastic wrap and refrigerate for at least 1 hour or until set.
11. Top with Whipped Topping: Spread the whipped topping evenly over the cake once it has chilled and the pudding has set.
12. Garnish: If desired, sprinkle additional cinnamon on top and drizzle with caramel sauce or sprinkle with chopped pecans for added flavor and texture.

These steps will allow you to master the art of creating a Pumpkin Gingerbread Poke Cake that is sure to impress.