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In a pan add ½ cup (one stick) salted butter. Brown it- leave on high heat until it turns brown.
Take it off the heat and add 2 tbsp butter to it and let it cool.
In a mixing bowl add: Cooled browned butter, ¾ sugar, ½ cup brown sugar, 2 eggs, 1 tsp vanilla. Mix.
Add 1 cup of pumpkin purée and mix.
In a separate bowl add: 1 & ¾ cup all purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves. Whisk it all together.
Fold in dry ingredients into the wet. Set aside.
Next make the cream cheese filling: 8 oz cream cheese, ¼ cup sugar, 1 egg, 1 tsp vanilla. Mix it all together.
In a greased loaf pan: Layer ⅓ of batter then ½ of cream cheese on top. Using a toothpick swirl it.
Next add ⅓ of the batter and the rest of the cream cheese mixture on top. Swirl it.
Next add the rest of the batter and swirl a little more.
Top with a sprinkle of cinnamon and ¼ cup of browned sugar sprinkled all over the top.
Bake at 350 for 65-75 minutes until a toothpick comes out clean from the center!