Ingredients

• Cinnamon Swirl Filling
  • ½ cup packed light brown sugar
  • 2 tbsp granulated sugar
  • 1 tbsp ground cinnamon
  • 3 tbsp dairy-free butter, melted
• Pumpkin Cake
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 cup canned pumpkin puree
  • 1/4 cup granulated sugar
  • 2 cups packed brown sugar
  • ½ cup neutral oil like avocado or canola
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
• Cream Cheese Glaze
  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1 cup powdered sugar
  • 1-2 tbsp milk
  • ½ tsp vanilla extract

Directions

• Preheat oven to 350°F. Grease and line an 8×8-inch square pan with parchment
• Make the cinnamon swirl: Stir together brown sugar, granulated sugar, cinnamon, and melted dairy-free butter until sandy. Set aside
• Make the pumpkin cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. In a large bowl, whisk pumpkin puree, both sugars, oil, eggs, and vanilla until smooth. Fold in dry ingredients until just combined
• Spread half the batter into the prepared pan. Sprinkle half the swirl mixture over it. Repeat with the remaining batter, swirling the mixture, and finish with dollops on top. Use a butter knife to marble it slightly.
• Bake 35-40 minutes, until a toothpick comes out mostly clean (a few moist crumbs are fine)
• Make the glaze: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and just enough milk for a drizzle consistency
• Once the cake is cool, drizzle the glaze over the top. Slice and enjoy!

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