Cinnamon Swirl Pumpkin Cake

5 from 13 votes

Recipe from Two Peas and Their Pod

This moist and tender pumpkin cake has a sweet cinnamon swirl that runs throughout the cake and a rich cream cheese glaze that makes the cake extra special. It is the BEST pumpkin cake recipe and the perfect dessert for fall!

Prep Time15

Cook Time30

Total Time45

Course: cake, Dessert

Cuisine: American

Keyword: cinnamon, cream cheese, pumpkin

Servings:

Calories: 470kcal

Ingredients

For the cake:

2 cups all-purpose flour, spooned & leveled
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 15 ounce can pumpkin puree
1 cup oil (avocado, canola, or vegetable oil)
4 large eggs, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract

For the cinnamon filling:

3/4 cup salted butter, softened
3/4 cup packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon

For the glaze:

2 tablespoons butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups confectioner’s sugar
1 teaspoon pure vanilla extract
2 to 3 tablespoons whole milk or heavy cream

Instructions

Preheat oven to 350 degrees F. Grease a 9x13-inch metal baking pan. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cinnamon together. Set aside.
In another large bowl, whisk the pumpkin, oil, eggs, brown sugar, granulated sugar, and vanilla together until combined.
Pour the wet ingredients over the dry ingredients and whisk until completely combined. Spread batter into the prepared pan.
In a medium bowl, stir together the softened butter, brown sugar, flour and cinnamon until creamy and smooth. Drop small dollops all over the top of the batter. Using the tip of a butter knife swirl the filling into the top of batter.
Bake the cake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Every oven is different so check the cake early to be safe.
Remove the cake from the oven and set the pan on a wire rack. Let cool for 10 to 15 minutes. Don’t let it cool completely, you want the cake to be warm when you add the glaze.
Make the glaze. Using a stand mixer or hand mixer, beat the butter and cream cheese until smooth. Add the confectioner’s sugar, vanilla, and 2 tablespoons of milk; beat for 2 minutes or until smooth. If the glaze is too thick, gradually add more milk, 1 teaspoon at a time, until desired consistency is reached.
Spread the glaze over the warm cake. Cut into squares and serve.

Notes

You can store the cake covered in the fridge for up to 5 days.

Nutrition