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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