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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!

Course Dessert
Cuisine American
Keyword Cinnamon Swirl Pumpkin Cake, Pumpkin Cake, Pumpkin Dessert
Author Sunup to Sundown

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

  1. Preheat the oven to 350 degrees F (preheat to 325 degrees F for a glass pan). Lightly grease 9x13-inch pan with nonstick cooking spray and set aside.

  2. 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.

  3. For the cinnamon swirl, stir together the granulated sugar, brown sugar and cinnamon until well-combined.

  4. To assemble, spread half the cake batter in the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the cake batter.

  5. Dollop the remaining cake batter over the top and spread evenly. Sprinkle the remaining cinnamon sugar mixture over the top.

  6. 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.

  7. 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).

  8. 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.

  9. Add one cup of the powdered sugar. Mix. Add the remaining powdered sugar and mix until evenly combined.

  10. Whisk in the milk, a tablespoon at a time. Add more milk if it is too thick and cannot be easily spread or poured.

  11. Let the cake cool for 10 to 15 minutes. Drizzle the icing evenly over the warm cake.

  12. Serve warm or chilled (delicious with a scoop of vanilla ice cream).