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Brown the butter on high heat until it turns brown, then add 2 tbsp butter and let it cool.
In a mixing bowl, add the cooled browned butter, ¾ cup sugar, ½ cup brown sugar, 2 eggs, and 1 tsp vanilla. Mix well.
Add 1 cup of pumpkin puree and mix.
In a separate bowl, whisk together 1 & ¾ cup all purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves.
Fold the dry ingredients into the wet mixture.
Make the cream cheese filling by mixing 8 oz cream cheese, ¼ cup sugar, 1 egg, and 1 tsp vanilla.
In a greased loaf pan, layer ⅓ of the pumpkin batter, then ½ of the cream cheese mixture and swirl with a toothpick.
Add another ⅓ of the pumpkin batter, then the remaining cream cheese mixture and swirl.
Top with the remaining ⅓ of the pumpkin batter and swirl a little more.
Sprinkle the top with cinnamon and ¼ cup of brown sugar.
Bake at 350°F for 65-75 minutes until a toothpick comes out clean from the center.