Pumpkin Cinnamon Swirl Cake

Preheat oven to 350 degrees F (preheat to 325 degrees F for a glass pan). Lightly grease 9X13-inch pan with nonstick cooking spray and set aside.

For the cake, in a large bowl, combine all the cake batter ingredients and mix well. The batter will incorporate more smoothly with room temperature ingredients. A few small lumps are ok.

For the cinnamon swirl, stir together the granulated sugar, brown sugar and cinnamon until well-combined.

To assemble, spread half the cake batter in the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the cake batter.

Dollop the remaining cake batter over the top and spread evenly. Sprinkle the remaining cinnamon sugar mixture over the top.

Use a butter knife to make a large “W” shape across the batter and then make a 2 or 3 long slashes the length of the pan. Don't over-slash the batter or the swirl will be muddled as it bakes.

Bake the cake for 30 to 35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. Add time as needed (it's likely, you'll need to add a few minutes if baking at 325 degrees F in a glass pan).

For the glaze, add the cream cheese and butter to a medium bowl and mix with an electric mixer until well-combined. Add the vanilla and mix until combined.

Add one cup of the powdered sugar. Mix. Add the remaining powdered sugar and mix until evenly combined.

Whisk in the milk, a tablespoon at at time, until the glaze is thick but pourable.

Let the cake cool for 10 to 15 minutes. Drizzle the glaze evenly over the warm cake. Serve extra glaze over individual pieces, if desired.

Serve warm or at room temperature (delicious with a scoop of vanilla ice cream).