Preheat the oven to 350°F and coat a 9×5-inch loaf pan with nonstick spray. In a medium mixing bowl, combine the flour, pumpkin pie spice, cinnamon, baking soda, and salt until evenly blended. In a separate large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth, then fold in the pumpkin puree. Gradually stir the dry mixture into the wet ingredients until fully incorporated and the batter is smooth.

For the filling, beat the cream cheese and sugar together using an electric mixer until completely smooth. Add the egg yolk and vanilla extract, mixing until fully integrated. Transfer the filling to a zip-top bag and snip off the corner for easy piping.

Pour half of the batter into the prepared loaf pan. Pipe the cream cheese mixture evenly across the surface. Carefully spread the remaining batter on top, filling no more than three-quarters of the pan's height.

Bake for 55 to 65 minutes, or until a toothpick inserted into the center emerges clean. Allow the loaf to cool in the pan for 20 minutes, then invert onto a wire rack and let it cool completely before slicing.