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

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If there’s one autumn treat that will steal everyone’s heart (and maybe second helpings), it’s this Pumpkin Cinnamon Roll Cake. Imagine a gentle, golden pumpkin cake, beautifully swirled with ribbons of buttery cinnamon sugar, finished off with a gorgeous glaze that melts right in—just like your favorite cinnamon roll, with all the cozy, spiced charm you can only get from pumpkin. Whether you’re looking for a brunch showstopper or an after-dinner delight, this cake brings fall flavor in the easiest possible way, making it a must-try for gatherings, holidays, or whenever the craving strikes.

Pumpkin Cinnamon Roll Cake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Pumpkin Cinnamon Roll Cake is handpicked for big flavor and irresistibly soft texture. With simple pantry staples and a few autumnal spices, you’ll be amazed how every component works together for scrumptious results.

All-purpose flour: The sturdy base that gives our cake just the right crumb.
Granulated sugar: Sweetens the batter for a classic cake flavor that highlights the pumpkin.
Baking powder: Provides the lift and fluffiness we all crave in a slice of cake.
Salt: A small but crucial pinch to bring all the flavors into balance.
Ground cinnamon: Delivers warmth and a spicy, comforting aroma that defines autumn treats.
Ground nutmeg: Offers a subtle, nutty depth you’ll taste in every bite.
Ground cloves: Adds a whisper of bold, earthy spice—don’t skip it for real pumpkin pie vibes.
Pumpkin purée (not pumpkin pie filling): Brings moisture, color, and that unmistakable pumpkin flavor.
Milk: Loosens the batter for a perfect, pourable consistency; whole milk is lovely, but any works.
Unsalted butter (melted): Lends rich flavor and tenderness; always a baker’s best friend.
Large eggs: Help the cake set nicely and add structure—you want a sturdy but delicate crumb.
Vanilla extract: Infuses that classic, homey aroma and rounds out the sweet notes.
Brown sugar (for swirl): Melt-in-your-mouth caramel notes for the cinnamon roll illusion.
Softened butter (for swirl): Makes for luscious, buttery swirls that stay gooey and flavorful.
All-purpose flour (for swirl): Just a touch to help the swirl stay distinct without sinking in the cake.
Ground cinnamon (for swirl): Intensifies the classic cinnamon roll flavor throughout every bite.
Powdered sugar (for glaze): Brings a sweet finish that looks and tastes like the real deal.
Milk (for glaze): Helps you reach perfect, drizzle-ready glaze consistency.
Vanilla extract (for glaze): Adds an inviting aroma and that signature bakery taste.

How to Make Pumpkin Cinnamon Roll Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C)—getting it nice and hot means your cake will rise beautifully right from the start. Generously grease a 9×13-inch baking dish, so every slice comes out with intact, gooey cinnamon swirls.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. Be sure they’re well combined; this helps prevent any spice “pockets” and evens out the flavor in your Pumpkin Cinnamon Roll Cake.

Step 3: Blend the Wet Ingredients

Grab a separate bowl and mix your pumpkin purée, milk, melted butter, eggs, and vanilla until you have a satiny, orange-hued mixture. The pumpkin not only colors the batter but guarantees a super moist cake.

Step 4: Combine Wet and Dry Mixtures

Pour your wet mixture into the dry ingredients. Stir gently with a spatula or whisk just until no dry streaks remain—overmixing makes the cake tough, so keep it light! Spread the batter evenly in your prepped dish.

Step 5: Swirl in Cinnamon Filling

For that signature swirl, mash together softened butter, brown sugar, flour, and cinnamon until it forms a thick paste. Drop small spoonfuls over the batter, then take a butter knife and gently swirl through the pan. Don’t go overboard—just enough to marble it beautifully!

Step 6: Bake

Slide your pan into the oven and bake for 35 to 40 minutes. The Pumpkin Cinnamon Roll Cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The aroma will let everyone know something magical is on the way!

Step 7: Glaze and Serve

While the cake is still warm, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle generously over the top—the glaze will seep into the cinnamon swirls and make every slice melt-in-your-mouth dreamy.

How to Serve Pumpkin Cinnamon Roll Cake

Garnishes

You can elevate your Pumpkin Cinnamon Roll Cake with a handful of simple, beautiful touches. Add a sprinkle of finely chopped pecans or walnuts on top of the glaze for extra crunch, or dust with a little extra cinnamon or nutmeg for that pastry-shop look. Even a few curls of white chocolate or a dollop of lightly whipped cream transform each serving into something bakery-worthy.

Side Dishes

Pair this cake with a steaming cup of coffee, chai latte, or a big mug of hot apple cider—those warm, spiced drinks play off the sweet pumpkin and cinnamon. For brunch, a little fresh fruit on the side or some crispy bacon gives balance and keeps things interesting. Ice cream? Always a good idea—vanilla or cinnamon flavors are amazing with the cake’s soft, spicy middle.

Creative Ways to Present

Don’t stop at basic squares! Cut your Pumpkin Cinnamon Roll Cake into tiny bites for a fall dessert platter, or layer slices with whipped cream in jars for a fun parfait. For special occasions, present the cake in a vintage baking dish or on a rustic wooden board for true autumn charm. Each approach not only looks stunning, but lets the lovely swirl pattern shine.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra, keep your Pumpkin Cinnamon Roll Cake covered at room temperature for up to two days—it stays moist and irresistible. For longer storage, pop it in the fridge where it’ll keep beautifully for about five days, making it perfect for enjoying over multiple mornings (if it lasts that long!).

Freezing

This cake freezes like a dream! Simply wrap individual pieces tightly in plastic and foil, or store in an airtight container. Defrost overnight in the refrigerator or on the counter for a quick, homemade treat whenever a cinnamon roll craving strikes.

Reheating

To bring your slice back to warm, gooey perfection, microwave it for about 15–20 seconds, or place it in a 300°F oven for 5–10 minutes. Drizzle with a little extra glaze if you have some, and your Pumpkin Cinnamon Roll Cake will taste like it’s fresh from the oven.

FAQs

Can I use homemade pumpkin purée instead of canned?

Yes, homemade pumpkin purée works great in Pumpkin Cinnamon Roll Cake! Just make sure it’s thick and not watery so your cake doesn’t end up too dense or soggy.

What if I don’t have ground cloves?

If you’re missing cloves, simply substitute with a little extra cinnamon or nutmeg. The spice mix will still sing, but the cake’s flavor will be a tiny bit milder—delicious either way!

Can I add nuts or raisins?

Absolutely! Chopped pecans, walnuts, or even a scattering of golden raisins in the swirl layer give a lovely crunch and pop of flavor in every bite of Pumpkin Cinnamon Roll Cake.

Is there a gluten-free option?

Swap in your favorite 1:1 gluten-free all-purpose flour blend for the regular flour, and you’re good to go. Check all your other ingredients are gluten-free too for a cake everyone can enjoy.

Can I double or halve the recipe?

This recipe doubles easily for a crowd—use a larger pan and watch the baking time. Halving is simple, too; a standard 8×8-inch pan works well, perfect for a small gathering or just a few Pumpkin Cinnamon Roll Cake fans!

Final Thoughts

If you adore fall baking or just want to experience the ultimate pumpkin-spice-cinnamon roll hybrid, give this Pumpkin Cinnamon Roll Cake a try. It’s as easy as it is showstopping, and every bite is sure to impress your favorite people. Happy baking!