If you love pumpkin desserts, especially during the fall, this cinnamon swirl pumpkin cake is one you’ll want to add to your baking list! It has everything you love about pumpkin season, from the warm spices to the deliciously moist pumpkin cake, with a sweet cinnamon sugar swirl running throughout. And to make it even better, the whole thing is topped with a creamy, tangy cream cheese icing.
This recipe makes a 9×13-inch cake, making it perfect for sharing with family, bringing to a fall gathering, or keeping in the refrigerator for an easy dessert whenever that pumpkin craving hits.
A Delicious Cross Between Pumpkin Bars and Pumpkin Cake
What I love about this cake is that it falls somewhere between a fluffy pumpkin bar and a traditional pumpkin cake. It has a soft, moist texture that’s a little lighter than a dense pumpkin bar but still has that wonderful pumpkin flavor we all look forward to in the fall.
The cinnamon sugar swirl is what really makes this cake special. You start by spreading half of the pumpkin batter into your prepared baking pan, then sprinkle a layer of cinnamon sugar over the top. Next, add the remaining batter and finish with another layer of cinnamon sugar. Use a knife to gently swirl the cinnamon sugar into the batter, just enough to create those beautiful ribbons of cinnamon throughout the cake.
Once baked, the cinnamon sugar creates little pockets of sweetness and warm cinnamon flavor that pair perfectly with the pumpkin.
The Cream Cheese Icing Makes It Even Better
After the cake has baked and cooled, it’s time for the cream cheese topping! The original idea was to make more of a glaze, but ours turned out thicker and creamier, closer to a light icing. Honestly, we loved it that way!
It has that familiar tangy cream cheese flavor without being quite as heavy as a traditional cream cheese frosting. Spread it over the cooled cake for a delicious finishing touch that brings all the flavors together.
And here’s our favorite way to enjoy it: chilled straight from the refrigerator! Something about the cool cake and creamy icing makes this dessert even more delicious. The texture firms up just a little, and the pumpkin, cinnamon, and cream cheese flavors are absolutely wonderful together.
The Perfect Fall Pumpkin Dessert
Whether you’re baking for a weekend treat, a holiday gathering, or simply because you have a can of pumpkin waiting in the pantry, this cinnamon swirl pumpkin cake is a delicious choice. It’s moist, fluffy, full of warm fall flavors, and topped with just the right amount of creamy sweetness.
Make the cake, let it chill, and cut yourself a slice. You might find that one piece just isn’t enough!
Cinnamon Swirl Pumpkin Cake with Cream Cheese Icing
This cinnamon swirl pumpkin cake features moist, fluffy pumpkin cake layered with cinnamon sugar and topped with creamy cream cheese icing. The perfect fall dessert!
Ingredients
Cake:
- 2 cups all-purpose flour
- 15 oz can pumpkin puree
- 1 1/2 cups granulated sugar
- 1/2 cup sour cream room temperature
- 1/2 cup salted butter melted
- 3 large eggs room temperature
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1/4 cup lightly packed brown sugar
- 1 tbsp ground cinnamon
Cream Cheese Icing:
- 4 oz cream cheese softened
- 2 tbsp butter softened
- 1/2 tsp vanilla extract
- 2 cups powdered sugar
- 1 to 2 tbsp milk
Instructions
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Preheat the oven to 350 degrees F (preheat to 325 degrees F for a glass pan). Lightly grease 9×13-inch pan with nonstick cooking spray and set aside.
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For the cake, in a large bowl, combine all the cake batter ingredients and mix well. The batter will incorporate more smoothly with room temperature ingredients. A few small lumps are ok.
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For the cinnamon swirl, stir together the granulated sugar, brown sugar and cinnamon until well-combined.
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To assemble, spread half the cake batter in the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the cake batter.
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Dollop the remaining cake batter over the top and spread evenly. Sprinkle the remaining cinnamon sugar mixture over the top.
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Use a butter knife to make a large "W" shape across the batter and then make 2 or 3 long slashes over the length of the pan. Don't over-slash the batter or swirl will be muddled as it bakes.
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Bake the cake for 30 to 35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. Add time as needed (it's likely you'll need to add a few minutes if baking at 325 degrees F in a glass pan).
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For the glaze, add the cream cheese and butter to a medium bowl and mix with an electric mixer until well-combined. Add the vanilla and mix until combined.
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Add one cup of the powdered sugar. Mix. Add the remaining powdered sugar and mix until evenly combined.
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Whisk in the milk, a tablespoon at a time. Add more milk if it is too thick and cannot be easily spread or poured.
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Let the cake cool for 10 to 15 minutes. Drizzle the icing evenly over the warm cake.
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Serve warm or chilled (delicious with a scoop of vanilla ice cream).
