Pumpkin Cream Cheese Bundt Cake

INGREDIENTS

and 3/4 cups (345g) all-purpose flour (spoon & leveled)

2 tsp

baking soda

1/2 tsp

salt

2 tsp

ground cinnamon

1/2 tsp

ground ginger

1/2 tsp

ground cloves

1/2 tsp

ground nutmeg

1/2 tsp

allspice

1 15 ounce can

pumpkin puree (not pumpkin pie filling)1

1 cup

packed light or dark brown sugar (I prefer dark here)

3/4 cup

granulated sugar

1 cup

vegetable or canola oil

large eggs

1 tsp

pure vanilla extract

12 oz

full-fat block cream cheese, softened to room temperature

large egg

1/4 cup

granulated sugar

1/2 tsp

pure vanilla extract