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Cinnamon Swirl Pumpkin Cake

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Cinnamon Swirl Pumpkin Cake is a moist and warmly spiced dessert with a sweet cinnamon-sugar swirl throughout. Easy to make and perfect for fall gatherings or cozy treats with coffee or tea.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 1/2 cups canned pumpkin purée (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • 1/3 cup brown sugar (for swirl)
  • 1 tbsp ground cinnamon (for swirl)
  • 2 tbsp melted butter (optional, for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, mix pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
  4. Gradually stir dry ingredients into wet ingredients until just combined. Do not overmix.
  5. In a small bowl, mix together 1/3 cup brown sugar and 1 tbsp cinnamon for the swirl. Add melted butter if using.
  6. Pour half the batter into the prepared pan and spread evenly.
  7. Sprinkle the cinnamon swirl mixture evenly over the batter.
  8. Top with remaining batter and swirl gently with a knife or skewer.
  9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let cool completely before slicing. Optionally, dust with powdered sugar or drizzle with glaze.

Notes

  • Use canned pumpkin purée, not pumpkin pie filling, for best results.
  • Swirl lightly through the batter to prevent the cinnamon layer from sinking.
  • Add a glaze or cream cheese icing for extra sweetness.
  • Can also be made into muffins—bake 20–22 minutes.

Nutrition

Find it online: https://thefamilycooking.com/cinnamon-swirl-pumpkin-cake/