Cinnamon Swirl Pumpkin Cake with Cream Cheese Glaze
Tender, spiced pumpkin cake swirled with cinnamon-brown sugar filling and topped with tangy cream cheese glaze. Oil-based batter keeps the crumb moist while the swirl adds richness and warmth. Perfect for fall gatherings, potlucks, or casual family desserts. This version balances pumpkin subtlety with bold cinnamon notes, finishing with a smooth glaze that sets slightly as it cools.
Ingredients
- 2 cup all-purpose flour, spooned and leveledcake flour1:1texture
lighter, more tender crumb
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoon pumpkin pie spice1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nutmeg + 1/8 tsp clovescustom blendflavor
more control over spice profile
Full guide → - 1 teaspoon ground cinnamon
- 1 15 ounce can pumpkin puree
- 1 cup oil, avocado, canola, or vegetable
- 4 large eggs, at room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoon pure vanilla extract
- ¾ cup salted butter, softened
- ¾ cup packed light brown sugar
- 1 tablespoon all-purpose flourcake flour1:1texture
lighter, more tender crumb
- 1 tablespoon ground cinnamon
- 2 tablespoon butter, at room temperature
- 4 ounce cream cheese, at room temperaturebuttermilk glaze1:1 swap cream cheese for 4 oz buttermilk + 1 tbsp buttervegan
tang-forward, thinner consistency
Full guide → - 2 cup confectioner's sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoon whole milk or heavy cream
Instructions
- 1
Preheat oven to 350F and grease a 9x13-inch metal baking pan.
- 2
Whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- 3
In another bowl, whisk pumpkin puree, oil, eggs, brown sugar, granulated sugar, and vanilla until combined.
- 4
Pour wet ingredients over dry and whisk until just combined.
- 5
Spread batter into prepared pan.
- 6
Stir softened butter, brown sugar, flour, and cinnamon together until creamy.
- 7
Drop small dollops of cinnamon mixture over batter and swirl with a butter knife.
- 8
Bake for 30 to 35 minutes until a toothpick inserted in center comes out clean.
- 9
Cool in pan for 10 to 15 minutes while still warm.
- 10
Beat butter and cream cheese until smooth using a mixer.
- 11
Add confectioner's sugar, vanilla, and 2 tablespoons milk; beat for 2 minutes.
- 12
Add more milk as needed, 1 teaspoon at a time, to reach desired consistency.
- 13
Spread glaze over warm cake and cut into squares.
Tips
Bring all ingredients to room temperature before mixing; cold eggs and cream cheese create lumps in the batter and glaze.
Check cake at 30 minutes; every oven varies. Overbaking dries the crumb, so pull it when a toothpick just barely exits clean.
Apply glaze while cake is still warm so it softens the top and adheres properly; cool glaze won't spread smoothly.
Good to Know
Cover with plastic wrap or transfer to an airtight container. Keeps at room temperature for up to 2 days; refrigerate for up to 5 days.
Bake cake 1 day ahead, wrap unglazed, and store covered. Make glaze up to 4 hours before serving and refrigerate; thin with milk and spread while cake is warm.
Cut into 2-inch squares. Serve at room temperature or slightly warm. Pairs well with coffee, cider, or whipped cream.
Common Mistakes
Overmix the batter after combining wet and dry ingredients to avoid a tough, dense crumb.
Add all milk to glaze at once to avoid a runny consistency; add gradually until spreadable.
Spread glaze on completely cool cake to avoid it melting and sliding off; glaze should be applied to warm cake only.
Substitutions
Vegan Options
tang-forward, thinner consistency
General Alternatives
more control over spice profile
Full guide →FAQ
Can I make this cake gluten-free?
Yes. Replace all-purpose flour with a 1:1 gluten-free baking blend in both cake and filling. The texture will be slightly less tender but still moist from the oil and pumpkin. Ensure baking powder and baking soda are certified gluten-free.
What if I don't have pumpkin pie spice?
Mix 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves. This blend mimics store-bought spice and gives you control over intensity.
How long can I freeze the cake?
Freeze unglazed cake, wrapped well in plastic and foil, for up to 3 months. Thaw at room temperature for 2-3 hours, then make and apply glaze. Glazed cake can freeze for up to 1 month but may develop a crystalline glaze texture.