Preheat your oven to 350°F. Grease a 9x13-inch baking pan with butter and line it with parchment paper, allowing it to hang over the edges. Set this aside.

To make the cinnamon filling, combine the softened butter, brown sugar, flour, cinnamon, and vanilla in a bowl until everything is well mixed. Set aside.

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon. Set this mixture aside as well.

In a large bowl, combine the melted butter, avocado oil, both types of sugar, the entire can of pumpkin puree, eggs, and vanilla. Whisk until the mixture is smooth and well blended.

Gradually add the dry ingredients to the wet mixture. Use a wooden spoon or spatula to gently fold everything together until just combined, being careful not to over-mix.

Pour half of the batter into the prepared baking pan and spread it evenly. Sprinkle half of the cinnamon filling over this layer.

Top with the remaining pumpkin batter, spreading it out evenly, and then add the rest of the cinnamon filling on top.

Using a knife or toothpick, gently swirl the cinnamon filling into the batter.

Place the pan in the middle of the oven and bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

While the cake is baking, prepare the honey cream cheese glaze. In a large bowl, use a handheld mixer to beat the cream cheese until smooth. Then, mix in the powdered sugar, honey, milk, vanilla, and salt until everything is well combined and smooth.

Once the cake is done baking, let it cool for at least 10-15 minutes. After it has rested, poke holes all over the surface of the cake with a knife.

Pour and spread the honey cream cheese glaze over the top of the cake. Allow it to rest for another 10-15 minutes so the glaze can soak in.

Remove the cake from the pan and cut it into 12 or 16 squares. Serve warm and enjoy!