Description
A soft, moist pumpkin cake swirled with a cinnamon sugar filling and topped with a sweet glaze. This easy fall-inspired cake has all the flavors of pumpkin pie and cinnamon rolls combined into one cozy dessert.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup pumpkin purée (not pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ⅓ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- ¾ cup milk
For the Cinnamon Swirl:
- ½ cup butter, melted
- ½ cup brown sugar, packed
- 1 tbsp ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk (as needed for consistency)
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk pumpkin purée, sugars, eggs, oil, vanilla, and milk until smooth.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Spread batter evenly into prepared pan.
- In a small bowl, mix melted butter, brown sugar, and cinnamon. Drop spoonfuls of the mixture over the cake batter and swirl gently with a knife.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- While cake cools slightly, whisk together powdered sugar, milk, and vanilla for the glaze.
- Drizzle glaze over warm cake before serving.
Notes
- Serve warm for the best ‘cinnamon roll’ texture.
- Try adding chopped pecans or walnuts for crunch.
- Store leftovers covered at room temperature for 2 days, or refrigerate up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
