Ingredients
CREAM CHEESE GLAZE

• 1 tsp. vanilla
• 1/3 cup buttermilk, room temperature
• 2/3 cup powdered sugar
• 5 oz cream cheese, room temperature

PUMPKIN CAKE

• 1 15-ounce can Pumpkin Pie Filling (not puree)
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1/2 cup (1 stick or 113g) butter, softened
• 4 large eggs, room temperature
• 1 tsp. vanilla extract
• 3 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 2 tsp. cinnamon
• 3/4 cup buttermilk, room temperature

Instructions
Preheat oven to 350°F.
GLAZE
Combine all ingredients in a stand mixer until fully incorporated. (About 5 minutes. You want to get all the lumps out) Set aside.
PUMPKIN CAKE
Coat a 10-inch tube pan with cooking spray.
Place granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed for 3-5 minutes or until well blended.
Add eggs, 1 at a time, beating well after each addition.
Stir in pumpkin and vanilla.

Combine flour, cinnamon, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan.
Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out mostly clean (a few crumbs are great!). Cool in pan for 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

Drizzle cake with glaze.