Preheat oven to 325 degrees. Line 2 loaf pans with parchment paper and spray with non-stick cooking spray. In a small bowl, combine the cinnamon and the sugar for the swirl; set aside.

In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Whisk to combine.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the eggs, pumpkin puree and vanilla until smooth.

Spread 1/4 of the batter into a loaf pan. Top with 1/4 of the cinnamon sugar mixture. Add another 1/4 of the batter and top with another 1/4 of the cinnamon sugar mixture. Gently run a sharp knife through the loaf to swirl the batter. Repeat with the rest of the batter in the second loaf pan.

Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Meanwhile, make the frosting by beating the cream cheese, butter and vanilla until smooth. Gradually add the powdered sugar until frosting reaches desired consistency.

Spread the frosting over the cooled loaves. Grate the white chocolate bar over the loaves to coat with white chocolate shavings.