Preheat oven to 350°F.

In a large bowl, combine the wet ingredients: granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract. Whisk until smooth.

Add the dry ingredients to the bowl: flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Whisk until batter is smooth without lumps.

Grease and line a loaf pan with parchment paper. Pour the batter into the pan.

Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean.

Let the cake cool for about an hour.

Brown the butter over medium heat in a pan for 5 to 6 minutes until it bubbles and browns. Be careful not to burn it. Let it cool until solid at room temperature or chill in the fridge for a few minutes.

In a mixing bowl, combine the browned butter, cream cheese, powdered sugar, and vanilla extract. Beat until fluffy and smooth for 1 to 2 minutes.

Once the cake has cooled, spread the frosting on top as much as you like.

Slice and savor the deliciousness!