Preheat oven to 350°F.

To a large mixing bowl, add all the wet ingredients - white granulated sugar, light brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract. Whisk until completely smooth.

To the same bowl, add all the dry ingredients - all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. Whisk vigorously together until you have a smooth batter with no clumps.

Grease a loaf pan with butter or oil spray and line with parchment paper. Add the batter into the loaf pan.

Transfer to the oven and bake for 55 to 65 minutes until a toothpick comes out of the center clean.

Remove from the oven and allow to cool for about an hour.

Start by browning the butter.

To a pan over medium heat, add the butter. Cook for 5 to 6 minutes until it starts to bubble and then brown. Make sure not to cook it any further or it can burn. Transfer it to a bowl and allow it to cool so it's not hot. You can transfer it to the fridge for a few minutes until it sets solid at room temperature.

To a mixing bowl, add the browned butter, cream cheese, powdered sugar, and vanilla extract.

Beat for 1 to 2 minutes until fluffy and smooth.

Once the cake is cooled, add the frosting on top, adding as little or as much as you'd like.

Slice and enjoy!