Step 1

Preheat the oven to 350°F (177°C). Spray a 10-inch bundt pan with nonstick cooking spray or grease with butter and dust with flour. Set aside.

Step 2

In a mixing bowl using an electric mixer, beat the cream cheese, granulated sugar, and vanilla extract for about 1 to 2 minutes or until smooth. Add in the egg and mix on low speed until just combined, stopping to scrape down the sides of the bowl as needed. Set aside.

Step 3

In a large mixing bowl whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt until well combined. Set aside.

Step 4

In a separate large mixing bowl, whisk together the oil, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract until fully combined. Combine the dry ingredients with the wet ingredients and mix until just combined.

Step 5

Pour half of the batter into the prepared bundt pan, carefully pour the cream cheese filling on top of the batter, then pour the other half of the batter on top of the cream cheese layer and smooth it out.

Step 6

Bake at 350°F for 60 to 70 minutes or until a toothpick inserted into the cake comes out clean. Remove from the oven and cool on a wire rack for 25 to 30 minutes, then invert the cake onto a wire rack, remove it from the pan, and allow to cool completely.

Step 7

Add the powdered sugar, vanilla extract, and milk to a small mixing bowl and whisk until well combined. If the glaze is too thick, add a little more milk. If the glaze is too thin, add a little more powdered sugar. Pour onto the cool pumpkin bundt cake and allow to sit for 10 to 15 minutes to harden.