I like pumpkin the whole lot and make A LOT of pumpkin recipes, however I feel this Cinnamon Swirl Pumpkin Cake is the BEST pumpkin recipe I’ve ever made.

The pumpkin cake is moist and tender, with a heat, spiced taste profile due to the pumpkin pie spice. The cake isn’t tremendous candy, which balances completely with the gooey cinnamon swirl that runs all through the cake.

When the cake remains to be heat, it will get topped with a wealthy and tangy cream cheese glaze that actually is the icing on the cake! Pumpkin and cream cheese are a match made in heaven!

The cake is soften in your mouth good! It has cinnamon roll vibes, however with a pumpkin twist! You possibly can serve it for breakfast, brunch, or dessert. Everybody that tries this cake falls in love, it truly is the BEST!

Add it to your fall baking checklist NOW! It’s effortlessly baked in a 9×13 pan and the proper cozy dessert for autumn, Thanksgiving, or anytime!

Ingredient Notes

• Be sure your elements (eggs, butter, and cream cheese) are at room temperature.
• Use 100% pumpkin puree, not pumpkin pie filling.
• Yow will discover pumpkin pie spice within the spice aisle.
• I like to make use of oil on this cake as a result of it retains the cake tremendous moist. You should use avocado oil, vegetable oil, or canola oil.
• Ensure you use full-fat brick cream cheese for the glaze.

Tips on how to Make Pumpkin Cake

• Preheat the oven and grease a 9×13-inch baking pan. It’s also possible to line it with parchment paper if you need.
• In a big bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cinnamon collectively. Put aside.

• In one other massive bowl, whisk the pumpkin, oil, eggs, brown sugar, granulated sugar, and vanilla collectively till mixed.
• Pour the moist elements over the dry elements and whisk till fully mixed.
• Unfold the batter evenly into the ready pan.

• To make the cinnamon submitting, in a medium bowl, stir collectively the softened butter, brown sugar, flour and cinnamon till creamy and easy.

• Drop small dollops all around the prime of the batter. Ensure you preserve the dollops of cinnamon filling small, about 1 teaspoon sized. This may make them simpler to swirl and can forestall the cinnamon filling from sinking and leaving massive craters within the cake.
• Utilizing the tip of a butter knife swirl the filling into the highest of batter. Don’t go all the best way to the underside of the pan with the knife. Make swirls all around the cake.
• Bake the cake for 30 to 35 minutes or till a toothpick inserted into the middle of the cake comes out clear. Each oven is completely different so verify the cake early to be secure. You don’t wish to over bake the cake.

• Take away the cake from the oven and set the pan on a wire rack. Let cool for 10 to fifteen minutes. Don’t let it cool fully, you need the cake to be heat whenever you add the glaze.

• Make the cream cheese glaze, utilizing a stand mixer or hand mixer. If the glaze is simply too thick, you possibly can regularly add extra milk (or heavy cream), 1 teaspoon at a time, till desired consistency is reached.

• Unfold the glaze over the nice and cozy cake.
• Permit the cake to chill within the pan for 15 to twenty minutes earlier than slicing. This helps the flavors meld and makes it simpler and neater to chop.
• Minimize into squares and serve! I assure you’ll fall in love after one chunk!

Storing Suggestions

• Let the cake cool fully. You possibly can preserve it coated on the counter for 1 day, however if you’re storing for longer, it’s essential to cowl and retailer the cake within the fridge due to the cream cheese frosting. It would preserve for as much as 5 days. The cake is so moist it doesn’t dry out within the fridge.
• Serve chilly or carry again to room temperature earlier than serving. I truly LOVE this cake chilly, proper out of the fridge. Professional tip-enjoy a bit for breakfast:)
• The cake is greatest recent, however you possibly can freeze it for as much as 3 months. I prefer to freeze particular person items of cake. Wrap the items in plastic wrap and place in a freezer container or bag. Thaw in a single day within the fridge and revel in!

Extra Pumpkin Dessert Recipes

Cake

Cinnamon Swirl Pumpkin Cake

This moist and tender pumpkin cake has a candy cinnamon swirl that runs all through the cake and a wealthy cream cheese glaze that makes the cake further particular. It’s the BEST pumpkin cake recipe and the proper dessert for fall!

Prepare dinner ModeForestall your display from going darkish

For the cinnamon filling:

• Preheat oven to 350 levels F. Grease a 9×13-inch metallic baking pan. Put aside.

• In a big bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and cinnamon collectively. Put aside.

• In one other massive bowl, whisk the pumpkin, oil, eggs, brown sugar, granulated sugar, and vanilla collectively till mixed.

• Pour the moist elements over the dry elements and whisk till fully mixed. Unfold batter into the ready pan.

• In a medium bowl, stir collectively the softened butter, brown sugar, flour and cinnamon till creamy and easy. Drop small dollops all around the prime of the batter. Utilizing the tip of a butter knife swirl the filling into the highest of batter.

• Bake the cake for 30 to 35 minutes or till a toothpick inserted into the middle of the cake comes out clear. Each oven is completely different so verify the cake early to be secure.

• Take away the cake from the oven and set the pan on a wire rack. Let cool for 10 to fifteen minutes. Don’t let it cool fully, you need the cake to be heat whenever you add the glaze.

• Make the glaze. Utilizing a stand mixer or hand mixer, beat the butter and cream cheese till easy. Add the confectioner’s sugar, vanilla, and a pair of tablespoons of milk; beat for two minutes or till easy. If the glaze is simply too thick, regularly add extra milk, 1 teaspoon at a time, till desired consistency is reached.

• Unfold the glaze over the nice and cozy cake. Minimize into squares and serve.

You possibly can retailer the cake coated within the fridge for as much as 5 days. 

Energy: 470kcal, Carbohydrates: 59g, Protein: 4g, Fats: 25g, Saturated Fats: 8g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 13g, Ldl cholesterol: 75mg, Sodium: 340mg, Potassium: 136mg, Fiber: 1g, Sugar: 38g, Vitamin A: 479IU, Vitamin C: 0.1mg, Calcium: 71mg, Iron: 1mg

Key phrases cinnamon, cream cheese, pumpkin

Have you ever tried this recipe?

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