Pumpkin Cinnamon Roll Cake

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!

5 from 2 votes

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Prep Time 15

Cook Time 35

Total Time 50

Course Cake, Dessert

Cuisine American

Servings

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!

Keyword pumpkin cinnamon roll cake