Preheat & Prep Loaf Pan: Preheat your oven to 350°F (175°C). Line an 8.5x4.5-inch or 9x5-inch metal loaf pan with parchment paper, leaving generous overhang on both sides for easy lifting.

Whip Cheesecake Filling: In a medium bowl, beat softened cream cheese, 1/4 cup sugar, egg yolk, 1 tbsp flour, and 1 tsp vanilla on medium speed for 2 minutes until completely smooth, silky, and lump-free. Set aside.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and fine sea salt until well aerated.

Mix Spiced Pumpkin Batter: In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, milk, and vanilla extract until glossy. Gently fold in the dry flour mixture using a spatula just until combined. Do not overmix.

Layer Batter & Cream Cheese Ribbon: Spread slightly more than half of the pumpkin batter into the bottom of the prepared loaf pan, smoothing the surface. Spoon the thick cream cheese filling evenly across the center. Top gently with the remaining pumpkin batter, using an offset spatula to cover the cream cheese layer completely.

Garnish & Bake: Scatter raw pepitas and coarse turbinado sugar evenly across the top crust. Bake at 350°F (175°C) for 55 to 65 minutes, tenting loosely with foil after 35 minutes to prevent over-browning. A toothpick inserted into the cake portion (avoiding the cream cheese center) will come out with a few moist crumbs.

Cool Completely Before Slicing: Let the loaf cool in the pan on a wire rack for 20 minutes, then lift out using the parchment overhang and cool completely to room temperature (about 2 hours) so the cheesecake center sets into clean, bakery-style slices.