Pumpkin Pound Cake with Cheesecake Glaze

Preheat oven to 350°.To prepare glaze, combine all ingredients in a stand mixer until fully incorporated. (You want to get all the lumps out) Add the cream cheese mixture to a small saucepan over medium heat. Whisk for 1 minute or until thick, whisking constantly constantly; remove from heat and allow to cool. Set aside.To prepare the cake, coat a 10-inch tube pan with cooking spray.Place granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed for 3-5 minutes or until well blended.Add eggs, 1 at a time, beating well after each addition.Beat in pumpkin and vanilla.Combine flour, cinnamon, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.Spoon batter into prepared pan.Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.Drizzle cake with glaze.