In a large bowl, beat the butter and sugar until fluffy. Beat in the eggs and pumpkin puree.
In a separate bowl, combine the flour, salt, baking soda and spices.
Beat the flour mixture into the wet ingredients. Pour half of the batter into a prepared loaf pan (coated with nonstick cooking spray or lined with parchment paper).
Microwave the cream cheese in 20 second intervals until smooth and looser in consistency. Dot spoonfuls of cream cheese over the batter. Use a knife to swirl the cream cheese through the batter. Top with the remaining batter and swirl again.
Sprinkle the top of the bread evenly with pepitas. Bake 1 hour 10 minutes. Cool completely before turning out of the pan.