• Preheat oven to 350° F
• Prepare a 9" round Bundt cake pan by spraying generously with baking spray.
• Using a handheld or stand mixer, beat the cream cheese until it is smooth. Add the granulated sugar and one egg. Continue to mix until well combined. Stir in the pecans. Set aside.
• In a large bowl combine flour, baking soda, salt, cinnamon, ginger, nutmeg. Whisk to combine ingredients.
• In a separate bowl add the pumpkin puree, oil, brown sugar and eggs. Whisk until well combined.
• Pour the pumpkin mixture into the flour mixture. Stir until all ingredients are combined.
• Pour half of the cake batter into the prepared Bundt cake pan. Spread evenly and make a small 'well' in the center.
• Pipe or spoon the filling into the well you just created in the cake batter.
• Add remaining cake batter and smooth the top.
• Bake for 50 - 55 minutes or until a toothpick inserted in the middle comes out clean.
• Place the cake on a wire rack and let cool for 10 minutes. After 10 minutes, flip the pan over onto the wire rack.
• Allow the cake to cool for one hour. Remove the Bundt pan and move cake to a serving platter.

Glaze (optional)

• Stir together the powdered sugar, 1 teaspoon cinnamon and water. Slowly spoon the glaze over the Bundt cake. Add more powdered sugar if you prefer a thicker icing.