Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a bowl, mix together 1 cup of pumpkin puree, 2 eggs, ½ cup of oil, and 2 teaspoons of vanilla extract until smooth.

In another bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, ½ cup of brown sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, 2 teaspoons of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt.

Gradually add the dry mixture to the wet mixture and stir gently until just blended.

In a small bowl, beat together 8 ounces of cream cheese, ⅓ cup of granulated sugar, and 1 egg until creamy.

Pour half of the pumpkin batter into the greased pan, drizzle the cream cheese mixture, then pour the remaining batter on top.

For the topping, mix together ¼ cup of brown sugar, 2 tablespoons of flour, and 1 teaspoon of cinnamon. Sprinkle evenly over the batter.

Bake for 30-35 minutes until the top is golden and a toothpick comes out clean or with a few moist crumbs.

Let it cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.