• Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or two 8×4” loaf pans.
• Whisk dry ingredients
In your stand mixer bowl, combine flour, sugars, baking powder, baking soda, salt, and spices. Whisk or paddle briefly to blend evenly.
• Add butter and cream cheese. Add both to the dry mix.
• Mix on low speed until it looks like damp sand — about 1½–2 minutes.
• The mixture should be evenly crumbly with no visible butter chunks.
• Add wet ingredients in two stages:
• Stage 1: In a bowl, whisk together eggs, yolk, oil, vanilla, and pumpkin puree until smooth.
• Pour about half of this into the mixer. Mix on medium speed for 1½ minutes — this builds structure.
• Stage 2: Add the remaining half of the buttermilk egg mixture and mix on low just until smooth. Scrape bowl well.
• Pour batter into prepared pan(s). Smooth top.
• Bake at 350°F for 50 minutes to one hour. Check at the 50-minute mark. A skewer should come out with a few moist crumbs, and it should spring back when poked.
• Cool 15 minutes in pan, then invert onto wire rack. Cool completely before glazing.

Brown Butter Cream Cheese Maple Glaze

Brown the butter:

• In a small saucepan, melt the butter over medium heat.
• Continue cooking, swirling the pan often, until it foams, smells nutty, and you see golden brown specks at the bottom (about 4–6 minutes).
• Immediately pour into a heatproof bowl to stop the cooking. Let it cool to warm but not hot — about 10 minutes.

Beat the cream cheese:

• In a medium bowl, beat the softened cream cheese until smooth and lump-free.

Combine:

• Slowly drizzle in the browned butter while beating, then add maple syrup, vanilla, and salt. Gradually add the powdered sugar, mixing on low until smooth.

Adjust consistency:

• Add milk or cream, 1 teaspoon at a time, until you reach a glaze consistency that’s thick but pourable (it should drip slowly from a spoon and set slightly after a few minutes).

Glaze the cooled cake:

• Drizzle generously over your completely cooled pumpkin pound cake. Let it sit for at least 20–30 minutes before slicing for clean cuts.