Pumpkin Cinnamon Roll Cake

1 Preheat oven to 350°F. Grease and line an 8x8-inch square pan with parchment.
2 Make the cinnamon swirl: Stir together brown sugar, granulated sugar, cinnamon, and melted dairy-free butter until sandy. Set aside.
3 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.
4 Spread half the batter into the prepared pan. Sprinkle half the swirl mixture over it. Repeat with remaining batter and swirl mixture, finishing with dollops on top. Use a butter knife to marble it slightly.
5 Bake 35–40 minutes, until a toothpick comes out mostly clean (a few moist crumbs are fine).
6 Make the glaze: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and just enough milk for a drizzle consistency.
7 Once cake is cool, drizzle glaze over the top. Slice and enjoy!