Preheat oven to 350 degrees F.

Grease the cooking surface and sidewall of a 10.25 inch cast iron skillet.

In a medium-sized mixing bowl, make the cream cheese swirl by beating the softened cream cheese, powdered sugar, and vanilla until smooth. Set aside

In another medium-sized mixing bowl, mix flour, baking powder, baking soda, salt, and spices.

In the bowl of a stand mixer or large mixing bowl, whisk the pumpkin puree, eggs, brown sugar, sugar, vegetable oil, and vanilla until combined.

Pour half of the dry ingredients into the wet ingredients, along with half of the buttermilk, Mix until well blended, the add the remaining dry ingredients and the rest of the buttermilk until combined.

Pour the batter into the skillet and spread evenly. Add the cream cheese mixture, by the spoonful, on top of the batter, then use a wooden skewer or butter knife to gently swirl the cream cheese throughout the cake.

Bake for 35-40 minutes or until a toothpick comes out clean. Let the cake cool in the skillet for about 30 minutes before serving.