Preheat the oven to 350 degrees F and spray a 9x5 inch with non-stick baking spray.

In a medium-sized mixing bowl add flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and kosher salt. Whisk to combine. Set aside.

In a large size mixing bowl or a bowl of a stand mixer, add pumpkin puree, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract.

Using a hand or stand mixer, blend until smooth.

Add dry ingredients to the pumpkin mixture and mix on low speed until everything combines.

Pour the batter into the prepared pan.

Bake for 55 minutes to an hour until the toothpick inserted into the center comes out clean, dry, or with a few breadcrumbs.

Let the bread rest in the tin for 15 minutes before transferring it onto a wire rack to cool completely.

While the bread is cooling, beat the cream cheese in a large mixing bowl until softened and add in the remaining ingredients.

I recommend adding 2 cups of powdered sugar first to see if you have the thick and creamy frosting. If you want it to be thicker, add another ½ or 1 cup of powdered sugar.

Cover the entire top of the cooled bread with frosting and add walnuts along with some ground cinnamon.

Cut in slices and serve right away.