Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp ground cinnamon
  • 1 tbsp pumpkin pie spice
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 8 oz full-fat brick cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 oz brick cream cheese, softened
  • 2 tbsp plain Greek yogurt
  • 1 cup powdered sugar
  • 2 tbsp milk

Instructions:

  1. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice.
  2. Using a mixer, beat the softened unsalted butter and light brown sugar on medium-high until the mixture is pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until the batter is smooth.
  4. Gradually fold the dry ingredients into the wet batter using a spatula, stirring until just combined.
  5. In a separate bowl, beat the 8 oz softened cream cheese, granulated sugar, one egg, and vanilla extract until smooth.
  6. Pour half of the pumpkin batter into a greased 9-inch Bundt pan, spread the cream cheese filling over the top, then cover with the remaining batter and swirl gently with a knife.
  7. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
  8. Prepare the glaze by whisking together the remaining 4 oz cream cheese, Greek yogurt, powdered sugar, and milk until smooth.
  9. Allow the cake to cool on a wire rack before applying the glaze.