Prepare a 12-cup Bundt cake pan by either: 1) spraying with non-stick spray, or 2) brush with melted butter and dust with flour.
Mix cream cheese, granulated sugar and an egg together until smooth. Tip: bring cream cheese to room temperature before mixing.
After mixing the cream cheese filling, stir in chopped and toasted pecans. Set bowl aside until later.
Whisk together pumpkin puree, vegetable oil, brown sugar and eggs. Whisk until smooth and no lumps remain.
Add the pumpkin mixture to a bowl with flour, baking soda, salt, cinnamon, ginger and nutmeg. Whisk until smooth.
Pour half of the cake batter into the prepared Bundt cake pan. Pipe or spoon the cream cheese/pecan filling into the center.
Add remaining cake batter. Bake at 350° F for 50 - 55 minutes. Cool cake for 10 minutes. After 10 minutes, flip the pan over and let cool for 1 hour, then remove the pan.
Decorate the pumpkin Bundt cake as desired. Consider pouring a cinnamon glaze over the top or sprinkling with powdered sugar.
Slice and serve your Bundt cake! Store the cake in an airtight container at room temperature for up to 5 days.