Name: Pumpkin Cinnamon Roll Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tbsp baking powder; ½ tsp salt; 2 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cloves; 1 cup pumpkin purée (not pumpkin pie filling); ¾ cup milk; ½ cup unsalted butter, melted; 2 large eggs; 2 tsp vanilla extract; ½ cup unsalted butter, softened; ½ cup brown sugar, packed; 2 tbsp all-purpose flour; 2 tbsp ground cinnamon; 1 cup powdered sugar; 2–3 tbsp milk; ½ tsp vanilla extract

Jump to Recipe· 4.3 from 84 reviews

There is something incredibly comforting about the warm spices and soft texture of a freshly baked pumpkin dessert, and that’s exactly what you get with this delightful Pumpkin Cinnamon Roll Cake Recipe. Picture a moist, tender pumpkin cake base swirled with a rich, buttery cinnamon sugar filling and finished with a sweet glaze that gently drapes over the top. It’s like your favorite pumpkin cinnamon roll, but in an easy-to-slice cake form that’s perfect for cozy fall mornings, weekend brunches, or a charming dessert that everyone will adore. Let’s dive into this recipe that’s sure to become a seasonal staple!

Ingredients You’ll Need

Pumpkin Cinnamon Roll Cake Recipe - Recipe Image

This Pumpkin Cinnamon Roll Cake Recipe calls for simple, pantry-friendly ingredients that pack in layers of flavor, texture, and the inviting colors of autumn. Each ingredient plays a crucial role: the pumpkin purée brings moisture and that classic pumpkin flavor; the warming spices – cinnamon, nutmeg, and cloves – create a true fall spice blend; and the cinnamon swirl adds that irresistible gooey, buttery charm we all crave.

2 cups all-purpose flour: The base that gives the cake its soft yet sturdy structure.
1 cup granulated sugar: Sweetens the cake without overpowering the spices.
1 tbsp baking powder: Helps the cake rise into a light, fluffy texture.
½ tsp salt: Enhances all the flavors beautifully.
2 tsp ground cinnamon: Provides that warm, cozy spice essential to this recipe.
½ tsp ground nutmeg: Adds a subtle nutty scent and flavor depth.
¼ tsp ground cloves: Offers a hint of sharp spice that rounds out the mix.
1 cup pumpkin purée: Use pureed pumpkin, not pie filling, for that fresh, natural taste.
¾ cup milk: Keeps the batter smooth and tender.
½ cup unsalted butter, melted: Contributes rich flavor and moist crumb.
2 large eggs: Bind everything together and add fullness.
2 tsp vanilla extract: Brings subtle sweetness and enhances the aromas.
½ cup unsalted butter, softened (for the cinnamon swirl): Essential for a luscious cinnamon filling.
½ cup brown sugar, packed: Adds molasses-like depth to the swirl.
2 tbsp all-purpose flour (for the swirl): Gives the swirl a slightly thick, spreadable consistency.
2 tbsp ground cinnamon (for the swirl): Amplifies the cinnamon flavor in that swirl.
1 cup powdered sugar (for glaze): Sweet and smooth finish to drizzle on top.
2–3 tbsp milk (for glaze): Adjusts the glaze thickness perfectly.
½ tsp vanilla extract (for glaze): Adds a subtle flavor boost in the glaze.

How to Make Pumpkin Cinnamon Roll Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C) so it’s ready when your batter is mixed. Grease a 9×13-inch baking dish thoroughly—this ensures the Pumpkin Cinnamon Roll Cake Recipe releases easily after baking and helps achieve those lovely crisp edges.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. This dry mix blends the spices and leavening evenly throughout the flour, setting the stage for that perfectly spiced cake texture we’re aiming for.

Step 3: Combine the Wet Ingredients

In a separate bowl, mix together the pumpkin purée, milk, melted butter, eggs, and vanilla extract until smooth. This wet mixture ensures the pumpkin flavor and moisture distribute evenly, which is key to a tender crumb and rich flavor in the final cake.

Step 4: Bring Wet and Dry Together

Slowly stir the wet ingredients into the dry until just combined. Be careful not to overmix here—this keeps the cake light and moist instead of tough. Then, spread the batter evenly into your greased pan for an even bake.

Step 5: Prepare the Cinnamon Swirl

Mix the softened butter, brown sugar, flour, and cinnamon in a small bowl until you form a thick paste. Drop spoonfuls of this mixture over the pumpkin batter in small clusters. Use a knife to gently swirl the cinnamon mixture into the batter, creating those beautiful cinnamon roll streaks that will caramelize as it bakes.

Step 6: Bake to Perfection

Your Pumpkin Cinnamon Roll Cake Recipe needs to bake for 35 to 40 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs. The aroma at this stage promises warm spices and pumpkin goodness filling your kitchen.

Step 7: Whip Up the Glaze

While the cake cools slightly, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Once the cake is warm but not hot, drizzle this glaze generously over the top for that classic, sweet cinnamon roll finish.

How to Serve Pumpkin Cinnamon Roll Cake Recipe

The image shows a rectangular glass baking dish filled with a warm dessert that has two main layers. The bottom layer is a soft, golden brown cake-like base, while the top layer is a crumbly, darker brown cinnamon streusel with irregular clumps. The whole dessert is drizzled with a thin, creamy white icing that runs down the crumbs and pools slightly at the edges. The dish is placed on a white marbled surface covered partially by a colorful cloth with stripes in orange, yellow, green, and red. The texture looks moist and inviting with a mix of smooth and crumbly parts photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped pecans or walnuts on top of the glaze adds delightful crunch and nutty contrast that elevates the cake’s texture. For a touch of color, a light dusting of cinnamon or a few edible autumn leaves on the side make for lovely presentation.

Side Dishes

This cake pairs wonderfully with a warm cup of spiced chai or a creamy latte, making it an ideal companion for your fall morning coffee ritual. Serve alongside fresh fruit or a dollop of whipped cream for a well-rounded treat.

Creative Ways to Present

Cut the cake into squares for casual gatherings or use a fluted knife to create fluffy, roll-like strips that mimic the traditional cinnamon roll shape. Drizzle with extra glaze or even a cream cheese frosting to mix things up for special occasions.

Make Ahead and Storage

Storing Leftovers

Cover the cake tightly and store at room temperature for up to 2 days to maintain its soft texture. For longer shelf life, refrigeration for up to 5 days keeps the cake fresh, though it might firm up slightly.

Freezing

You can freeze the Pumpkin Cinnamon Roll Cake Recipe by wrapping it securely in plastic wrap followed by foil. Freeze for up to 3 months. To thaw, leave it overnight in the refrigerator or gently warm slices in the microwave for a quick treat.

Reheating

To enjoy leftovers warm, pop slices in the microwave for 15 to 20 seconds or warm in a low oven at 300°F until heated through. Adding a dab of butter or an extra drizzle of glaze revives that just-baked magic perfectly.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to use plain pumpkin purée for this recipe. Canned pumpkin pie filling often contains added sugar and spices that can throw off the balance of flavors and sweetness in the Pumpkin Cinnamon Roll Cake Recipe.

Can I substitute the all-purpose flour with gluten-free flour?

Yes, you can use a gluten-free flour blend suitable for baking. Make sure it contains xanthan gum or another binder to achieve similar texture. Keep in mind the texture might vary slightly but the flavor remains delightful.

Is it possible to make this recipe dairy-free?

Absolutely! Swap the butter with a plant-based alternative and use your favorite dairy-free milk such as almond or oat milk. The cake will stay moist and flavorful, perfect for a dairy-free diet.

How can I intensify the cinnamon flavor?

If you love cinnamon, consider increasing the cinnamon in the swirl or sprinkle a touch of cinnamon sugar on top before baking. Just be careful not to overpower the balanced spices already in the cake.

Can I double this recipe for a larger batch?

Yes, doubling the recipe to fit a larger baking pan like 9×15-inch works well. Bake time may need to be adjusted slightly, so keep an eye on doneness with a toothpick after 40 minutes.

Final Thoughts

This Pumpkin Cinnamon Roll Cake Recipe is a total winner for anyone who cherishes the flavors of fall but wants all the ease of a simple cake. Whether you’re serving it for a cozy brunch, a holiday dessert, or just a sweet everyday treat, it offers the nostalgic taste of cinnamon rolls with the ease of one-pan baking. I truly can’t recommend it enough—give it a try and watch it quickly become one of your seasonal favorites!