Pumpkin Cream Cheese Bundt Cake

INGREDIENTS

1 8 ounce package

brick-style cream cheese, softened to room temperature

1/4 cup

granulated sugar

large egg, room temperature

1 tsp

pure vanilla extract

3 cups

all-purpose flour, spooned and leveled

and ½ teaspoons ground cinnamon

1/2 tsp

ground ginger

1/2 tsp

ground nutmeg

1/4 tsp

ground cloves

1 tsp

baking powder

3/4 tsp

baking soda

1/2 tsp

salt

1 cup

canola or vegetable oil

1 15 ounce can

pumpkin puree (not pumpkin pie filling)

1 cup

brown sugar

3/4 cup

granulated sugar

large eggs, room temperature

2 tsp

pure vanilla extract

1 cup

powdered sugar

1 tbsp

milk, use more as needed

1/2 tsp

pure vanilla extract