Preheat the oven to 350 degrees F. Spread pecans out on a baking sheet, and bake for 4-6 minutes or until fragrant. Set aside to cool.

In an electric mixer, beat the cream cheese for the pumpkin pie filling until smooth. Add sugar and beat until fluffy. Mix in pumpkin, egg, vanilla extract, cinnamon, nutmeg, ginger, and allspice. Set in fridge.

Combine flour and brown sugar for the streusel in a medium bowl. Cut in cold butter until crumbly. Mix in cinnamon chips and ½ cup of cooled toasted pecans. Set aside.

For the pound cake, beat butter and cream cheese until creamy. Gradually add sugar and beat until light and fluffy. Add eggs one at a time, beating until yellow disappears. Stir in vanilla.

Whisk flour and salt together and add to creamed mixture gradually, beating on low speed.

Pour/dollop ⅓ of the batter into a greased and floured 10-inch tube pan. Smooth it against the sides.

Fold the streusel into the pumpkin pie mixture. Dollop spoonfuls of this mixture on the batter and swirl with a skewer. Top with another third of the batter and repeat with another pumpkin layer. Finish with the final third of the batter.

Fill a 2-cup ovenproof measuring cup with water and place in the oven with the cake.

Bake for 1 hour 30 minutes to 1 hour 55 minutes. Test for doneness with a skewer.

Let the cake cool on a wire rack for 10 minutes before inverting onto a plate. Let cool completely.

For the glaze, combine butter and milk in a saucepan over medium heat. Whisk in brown sugar, syrup, and salt until melted. Remove from heat and whisk in powdered sugar to desired thickness. Drizzle over the cooled cake and sprinkle with toasted pecans and cinnamon.