• Preheat the oven to 350°F. Spray a 10-inch tube pan with nonstick cooking spray. Set aside.

Glaze

• To the bowl of a stand mixer with a paddle attachment, add the cream cheese, confectioners' sugar, buttermilk, and vanilla. Combine until fully incorporated, about 5 minutes, or until smooth. Set aside.

Pumpkin Cake

• In a large bowl, add granulated sugar, brown sugar, and butter. Beat with a mixer at medium speed for 3-5 minutes, or until well blended.
• Add eggs, one at a time, beating well after each addition.
• Stir in pumpkin pie filling and vanilla.
• In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
• Alternate adding the flour mixture and buttermilk to the sugar mixture, beginning and ending with the flour mixture.
• Transfer the batter into the prepared pan.
• Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean, a few crumbs are okay.
• Let the cake cool in the pan for 10-15 minutes on a wire rack. Remove from pan, and allow it to continue cooling on a wire rack.
• Drizzle the glaze on the warm or cooled cake.