Pumpkin Cinnamon Roll Cake is the ultimate fall mashup—soft pumpkin cake swirled with gooey cinnamon sugar and topped with a dreamy glaze. It’s like your favorite cinnamon roll got a pumpkin spice makeover!
This Pumpkin Cinnamon Roll Cake is my go-to when fall cravings hit hard! It’s got everything I love—soft pumpkin cake, swirls of cinnamon sugar that make the house smell incredible, and that sweet, drizzly glaze that’s just chef’s kiss. It’s like having a cinnamon roll and a slice of pumpkin pie in one, and honestly, who can say no to that?
Give it a try and let us know what you think in the comments below!
Try some of our other pumpkin recipes: Pumpkin Cheesecake with Gingersnap Cookie Crust, Easy Pumpkin Bread, Pumpkin Spice French Toast, or Pumpkin Cheesecake Brownies.
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🥘 Ingredients for Pumpkin Cinnamon Roll Cake
- all purpose flour
- unsalted butter
- granulated sugar
- salt
- baking powder
- pumpkin pie spice
- eggs
- canned pumpkin puree (not pie filling)
- vanilla extract
- milk
- all purpose flour
- brown sugar
- butter
- ground cinnamon
- powdered sugar
- vanilla extract
- milk or creamer
- maple extract or maple syrup
🧾 FAQs
A Pumpkin Cinnamon Roll Cake is a soft, moist cake that combines the flavors of pumpkin, cinnamon, and sugar, mimicking the taste of cinnamon rolls with a seasonal twist. It usually has a swirl of cinnamon-sugar filling and is topped with a sweet glaze or cream cheese frosting.
Yes, the cake freezes well. Wrap it tightly in plastic wrap and store it in an airtight container for up to 2-3 months. Let it thaw overnight in the refrigerator before enjoying.
Definitely! Chopped pecans, walnuts, or even a sprinkle of streusel can add a delightful crunch to the cake.
Yes! Feel free to adjust the cinnamon, nutmeg, or other spices to suit your taste. If you like a stronger pumpkin spice flavor, add more cinnamon, ginger, or cloves.
💭 Top Tips
- Use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has spices and sugar added, which can make the cake too sweet.
- Use Room Temperature Ingredients: Let your butter, eggs, and milk sit at room temperature before starting. This ensures a smoother batter and helps the cake rise evenly.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can make the cake dense or tough instead of light and fluffy.
- Prevent Overbaking: Start checking the cake about 5 minutes before the recommended bake time. A toothpick inserted into the center should come out with a few moist crumbs, not dry. This ensures a soft and moist cake.
- Garnish with Pecans: For an added crunch, sprinkle toasted pecans on top of the frosting. They pair beautifully with the cinnamon and pumpkin flavors.
- Storage Tip: Store the cake at room temperature for up to 2 days, but if you're keeping it longer, pop it in the fridge to maintain its freshness. Just bring it back to room temp or warm it slightly before serving.
📖 How to make Pumpkin Cinnamon Roll Cake
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt. In a separate bowl, mix the pumpkin puree, melted butter, milk, eggs, and vanilla extract until smooth.
- Gradually stir the wet ingredients into the dry ingredients until just combined. Don't overmix!
- In a small bowl, combine the brown sugar, cinnamon, flour, and softened butter to create a thick, cinnamon-sugar paste.
- Pour the cake batter into the prepared pan. Drop spoonfuls of the cinnamon swirl mixture over the top of the batter, then use a knife or toothpick to gently swirl it through the cake.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the cake bakes, whisk together the powdered sugar, milk, and vanilla (or maple syrup) until smooth.
- Let the cake cool for about 10 minutes, then drizzle the glaze on top while it's still warm. Slice and enjoy!
📋 Pumpkin Cinnamon Roll Cake
Ingredients
Pumpkin Cake
- 3 cups all purpose flour
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 teaspoon pumpkin pie spice
- 4 teaspoon baking powder
- 2 eggs
- ¾ cup milk
- ¾ cup pumpkin puree
- 2 teaspoon vanilla extract
- ½ cup unsalted butter, melted
Cinnamon Filling
- 1 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 2 tablespoon flour
- 1 tablespoon ground cinnamon
Glaze
- 2 cups powdered sugar
- 1 teaspoon pumpkin pie spice
- 4-5 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt. In a separate bowl, mix the pumpkin puree, melted butter, milk, eggs, and vanilla extract until smooth.
- Gradually stir the wet ingredients into the dry ingredients until just combined. Don't overmix!
- In a small bowl, combine the brown sugar, cinnamon, flour, and melted butter to create a thick, cinnamon-sugar paste.
- Pour the cake batter into the prepared pan. Drop spoonfuls of the cinnamon swirl mixture over the top of the batter, then use a knife or toothpick to gently swirl it through the cake.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the cake bakes, whisk together the powdered sugar, milk, and vanilla (or maple syrup) until smooth.
- Let the cake cool for about 10 minutes, then drizzle the glaze on top while it's still warm. Slice and enjoy!
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