Oh, you know how I am with pumpkin cake in the fall! It’s honestly one of my favorite things to bake and enjoy when the weather starts cooling down. There’s something about that rich, pumpkin flavor paired with warm spices that makes it feel like pure comfort on a plate. But let me tell you, adding a cinnamon swirl to it takes the whole experience to another level! Cinnamon just brings out all the cozy flavors of the pumpkin, making each bite taste even more like autumn in the best way possible. And it’s not just about the flavor; it’s also the way the cinnamon swirl looks when it bakes into the pumpkin batter. It’s like this beautiful, marbled effect that makes each slice feel special. Plus, when you top it off with a cream cheese glaze? Absolute perfection. The glaze melts slightly into the warm cake, so every piece is just moist and delicious. I honestly think this combo is my ultimate fall treat—I could seriously eat it every day and never get bored. It just feels like a little seasonal celebration in every bite!
Why is this Cinnamon Swirl Pumpkin Cake the best recipe?
Perfectly Spiced Flavor: With cinnamon and pumpkin spice blended right into the batter, each bite delivers the warm, cozy flavors of fall. The cinnamon swirl adds an extra burst of spice, creating a delicious contrast in every piece. Moist and Tender Texture: The combination of butter, oil, and pumpkin puree ensures that the cake stays moist and tender. The pumpkin puree not only adds flavor but also naturally enhances the cake’s softness, making it perfectly fluffy and moist. Irresistible Cream Cheese Glaze: Topped with a rich, slightly tangy cream cheese glaze, this cake has a beautiful balance of sweetness and creaminess. The glaze seeps slightly into the warm cake, making every slice extra indulgent. Simple Yet Impressive: This recipe is easy to follow and doesn’t require complicated steps, yet it delivers an impressive dessert perfect for sharing. The cinnamon swirl and smooth cream cheese glaze give it a beautiful look, while the flavors are sure to wow any crowd.
Ingredients and substitutes:
Flour: Provides structure to the cake. You can use a 1:1 gluten-free flour blend if needed but it will alter the taste and texture of your cake. Salt: Enhances flavors and balances sweetness. Sea salt or kosher salt can be used instead. Cinnamon & Pumpkin Spice: Create that warm, spiced flavor. If you don’t have pumpkin spice, use a blend of cinnamon, nutmeg, ginger, and cloves or allspice. Eggs: Add structure and moisture. Use a flaxseed “egg” (1 tbsp ground flaxseed + 3 tbsp water per egg) as a substitute if needed. Butter: Adds flavor and moisture. You can replace it with margarine or a dairy-free butter if preferred. Oil: Keeps the cake moist. Substitute with melted coconut oil or applesauce for a lower-fat option. White & Brown Sugar: Provide sweetness and moisture. You can use coconut sugar or honey instead of white sugar, and maple syrup or additional white sugar for brown sugar, though it may alter the flavor slightly. Pumpkin Puree: Adds moisture and flavor. You can use canned or homemade puree. Sweet potato puree or applesauce can be used as a substitute, though it will change the flavor. Vanilla: Enhances flavor. I like to use vanilla bean paste but you can also substitute some sugar with vanilla sugar. Almond extract works as an alternative for a unique twist. Cream Cheese (for glaze): Adds richness to the glaze. For a dairy-free option, use dairy-free cream cheese or a mix of coconut cream and a touch of lemon juice. Powdered Sugar (for glaze): Sweetens the glaze and helps with consistency. If you don’t have powdered sugar, blend granulated sugar until fine.
Step-by-step: Cinnamon Swirl Pumpkin Cake
Preparation: Preheat the oven to 350℉ (175℃). And line one 9 x 13-inch baking pan or two 8 x 8-inch square baking pans with parchment paper
Dry ingredients – In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice. Set aside Wet ingredients: Combine the butter and oil in another bowl with white and brown sugar. Add the eggs, followed by the vanilla extract, and beat until smooth. Then, add the pumpkin puree and combine well. Dry to wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Pour the Batter: Pour the pumpkin batter into your prepared baking pan, spreading it evenly. Note: In the video, I used half this recipe (.5X) to make one 8-inch square cake. Cinnamon Swirl: In a small bowl, mix the soft butter, cinnamon, salt, vanilla, flour and sugar until well blended. Drop spoonfuls of this cinnamon mixture all over the pumpkin batter in the pan.
Bake: Place the pan in a preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Note: My 8-inch cake in the video took about 25 minutes to bake.
Cream Cheese Glaze: While the cake cools slightly, mix cream cheese, butter, powdered sugar, vanilla, salt, and milk until smooth.
Glaze the Cake: When the cake is cooled but still slightly warm, spread the cream cheese glaze over the top. Let it sit to allow the glaze to set, then cut into squares.
Tips for Success
Use Room Temperature Ingredients: Bring eggs, butter, and cream cheese to room temperature before starting. This ensures a smoother batter and prevents lumps in the glaze. Don’t Overmix the Batter: Mix just until the dry ingredients are incorporated. Overmixing can lead to a dense cake, whereas a light hand keeps it tender and moist. Create a Well-Defined Swirl: Drop spoonfuls of the cinnamon butter mixture evenly over the pumpkin batter for a beautiful cinnamon swirl. You can also use a butter knife or toothpick to swirl lightly without mixing too much, preserving the distinct layers of flavor. Bake Until Just Done: Keep an eye on the cake as it bakes and test with a toothpick. Overbaking can dry it out, so remove it when a toothpick comes out clean or with a few moist crumbs. Apply Glaze While Slightly Warm: For a beautiful, slightly melted glaze, spread the cream cheese glaze over the cake while it’s still warm. This helps the glaze seep in slightly, adding moisture and flavor to every bite.
Here are some delicious variations to try
Add Pecans or Walnuts: For a bit of crunch, fold in ½ cup of chopped pecans or walnuts into the batter. The nuts add texture and a nutty flavor that pairs beautifully with the pumpkin and cinnamon. Chocolate Chip Pumpkin Cake: Mix in ½ cup of mini chocolate chips to the batter for a hint of chocolate in every bite. The chocolate complements the warm spices and adds an extra touch of indulgence. Maple Glaze: Swap out the cream cheese glaze for a maple glaze made with powdered sugar, a bit of maple syrup, and milk. The maple flavor enhances the fall flavors and gives the cake a warm, sweet finish. Spiced Cream Cheese Filling: Instead of a swirl, create a creamy layer by spreading a mixture of cream cheese, cinnamon, and a bit of sugar between two layers of pumpkin batter in the pan for a delicious surprise filling. Cranberry Pumpkin Cake: Add a festive touch by folding in ½ cup of dried cranberries to the batter. The slight tartness of cranberries adds contrast to the sweet, spiced cake, making it perfect for holiday gatherings. Caramel Drizzle: Drizzle warm caramel sauce over the top of the cake instead of or along with the glaze. The caramel adds a buttery sweetness that pairs wonderfully with the pumpkin and cinnamon.
Frequently asked questions
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