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4.9 from 42 votes

Cinnamon Swirl Pumpkin Cake

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 Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 16
Calories: 470 kcal
Course: Dessert , Cake
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease a 9x13-inch metal baking pan. Set aside.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cinnamon together. Set aside.
  3. In another large bowl, whisk the pumpkin, oil, eggs, brown sugar, granulated sugar, and vanilla together until combined.
  4. Pour the wet ingredients over the dry ingredients and whisk until completely combined. Spread batter into the prepared pan.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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 Information

Calories 470kcal (24%) Carbohydrates 59g (20%) Protein 4g (8%) Fat 25g (38%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Monounsaturated Fat 13g Cholesterol 75mg (25%) Sodium 340mg (14%) Potassium 136mg (4%) Fiber 1g (4%) Sugar 38g (76%) Vitamin A 479IU (10%) Vitamin C 0.1mg (0%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 470

% Daily Value*

Calories 470kcal 24%
Carbohydrates 59g 20%
Protein 4g 8%
Fat 25g 38%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 13g 65%
Cholesterol 75mg 25%
Sodium 340mg 14%
Potassium 136mg 3%
Fiber 1g 4%
Sugar 38g 76%
Vitamin A 479IU 10%
Vitamin C 0.1mg 0%
Calcium 71mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.