Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Whisk together the all-purpose flour, baking soda, baking powder, kosher salt, pumpkin pie spice, and ground cinnamon in a medium bowl until evenly combined. Visual cue: the spices should be uniformly speckled throughout the flour.

Beat the granulated sugar, light brown sugar, pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract until smooth. Visual cue: the mixture should look glossy and free of streaks.

Fold the dry ingredients into the wet ingredients just until combined. Visual cue: stop as soon as no dry flour pockets remain—do not overmix.

Mix the light brown sugar, ground cinnamon, and melted butter in a small bowl until a thick paste forms. Visual cue: it should hold together like a spreadable mixture.

Pour half of the pumpkin batter into the loaf pan. Visual cue: smooth the surface slightly so the swirl sits on top.

Spoon half of the cinnamon mixture over the batter and swirl gently with a knife. Visual cue: you should see marbled cinnamon ribbons on the surface.

Add the remaining batter and top with the remaining cinnamon mixture. Visual cue: keep the cinnamon layer mostly visible before baking.

Swirl again with a knife to create a cinnamon roll pattern. Visual cue: create curved streaks from the middle toward the corners.

Bake at 350°F (175°C) for 55–65 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs. Visual cue: the top should look set and lightly browned.

Cool in the pan for 15 minutes before transferring to a wire rack. Visual cue: the loaf should release slightly at the edges when moved.

Whisk together the cream cheese, powdered sugar, milk, and vanilla extract until smooth. Visual cue: the glaze should be pourable with no lumps.

Drizzle the glaze generously over the cooled bread before slicing and serving. Visual cue: glaze should fall in ribbons and lightly soak into the cinnamon top.