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Creamy Cinnamon Roll Pumpkin Cake with Cream Cheese Icing

creamy cinnamon roll pumpkin cake with cream cheese icing - featured image
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A moist pumpkin cake with a gooey cinnamon swirl and creamy cream cheese icing. This one-bowl wonder delivers cinnamon roll vibes without the yeast, perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 4 tablespoons (56g) unsalted butter, melted (for cinnamon swirl)
  • 1/2 cup (100g) packed brown sugar (for cinnamon swirl)
  • 2 tablespoons cinnamon (for cinnamon swirl)
  • 2 tablespoons (15g) all-purpose flour (for cinnamon swirl)
  • 4 oz (113g) cream cheese, softened (for icing)
  • 2 tablespoons (28g) unsalted butter, softened (for icing)
  • 1 cup (120g) powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 1–2 tablespoons milk (for icing)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  3. In a separate bowl, whisk together 1 cup granulated sugar, 1/2 cup packed brown sugar, 1 can pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract until smooth and glossy.
  4. Pour the dry ingredients into the wet mixture. Fold gently with a spatula until just combined (a few streaks of flour are okay). Do not overmix.
  5. In a small bowl, mix 4 tablespoons melted unsalted butter, 1/2 cup packed brown sugar, 2 tablespoons cinnamon, and 2 tablespoons all-purpose flour until a thick paste forms.
  6. Pour half the cake batter into the prepared pan. Dollop half the cinnamon mixture over the batter in small spoonfuls. Gently swirl with a knife. Repeat with remaining batter and cinnamon mixture.
  7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 30 minutes.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. For the icing: In a medium bowl, beat 4 oz softened cream cheese and 2 tablespoons softened butter until smooth and fluffy (about 2 minutes). Add 1 cup powdered sugar and 1 teaspoon vanilla, beat until combined. Add milk 1 tablespoon at a time until desired consistency.
  10. Spread the cream cheese icing over the cooled cake. Slice and serve.

Notes

Do not overmix the batter to avoid a dense cake. Use room temperature ingredients for best results. Let the cake cool completely before icing to prevent melting. The cinnamon swirl may sink if over-swirled or if the butter is too hot.

Nutrition

Keywords: pumpkin cake, cinnamon roll, cream cheese icing, fall dessert, pumpkin dessert, one bowl cake

Find it online: https://blingbite.com/creamy-cinnamon-roll-pumpkin-cake-with-cream-cheese-icing/