Name: Pumpkin Cinnamon Roll Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon pumpkin spice; ½ teaspoon salt; 1 cup milk; ½ cup butter, melted; 1 cup pumpkin purée; 2 large eggs; ½ cup unsalted butter, softened; ¾ cup brown sugar, packed; 1 tablespoon ground cinnamon; 1 cup powdered sugar; 2–3 tablespoons milk

Jump to Recipe·Print Recipe

If you love the cozy flavors of fall and the comforting swirl of cinnamon rolls but want a twist that’s easier to make and share, then the Pumpkin Cinnamon Roll Cake Recipe is about to become your new favorite treat. This soft, tender pumpkin cake infused with warm spices and swirled generously with cinnamon sugar brings the best of both worlds together in one delicious dessert. Drizzled with a sweet glaze, it’s like enjoying a giant, decadent cinnamon roll in cake form—a perfect centerpiece for your autumn gatherings or a delightful way to sweeten up any day.

Ingredients You’ll Need

The image shows different baking ingredients laid out on a white marbled surface. There is a clear measuring cup filled with white flour on the top right next to a small square white bowl with dark vanilla liquid. To the left of that is a stick of butter placed on the marble. Near the top left, there is a small clear bowl with two white eggs, and below that is a can of orange pumpkin. At the bottom left, a clear measuring cup holds white milk. In the middle, a small clear bowl contains white baking powder, and above it, a small green bowl has a mix of salt and pumpkin pie spice. To the right of the baking powder is a black measuring cup filled with white sugar lying near a colorful cloth with autumn leaf patterns resting on the marble. photo taken with an iphone --ar 4:5 --v 7

Gathering simple pantry staples and fresh pumpkin purée, this recipe combines a balanced blend of ingredients that create a perfectly moist texture and irresistible fall flavor. Each element plays a vital role: the pumpkin adds moisture and natural sweetness, the cinnamon swirl offers a rich spice punch, and the glaze provides that final touch of sugary bliss.

Flour: 2 cups of all-purpose flour create the soft structure that holds the cake together perfectly.
Sugar: 1 cup granulated sugar for that essential sweet base.
Baking powder: 1 tablespoon gives the cake a light, fluffy rise.
Pumpkin spice: 1 teaspoon adds the traditional warming spices that complement pumpkin beautifully.
Salt: ½ teaspoon to balance the sweetness and enhance flavors.
Milk: 1 cup to keep the cake moist and tender.
Butter, melted: ½ cup brings richness and helps create a delicate crumb.
Pumpkin purée: 1 cup of pure pumpkin goodness infuses the cake with fall flavor and moistness.
Eggs: 2 large eggs bind everything together and add moisture.
Butter, softened (for swirl): ½ cup to mix with brown sugar and cinnamon for the irresistible spiral inside.
Brown sugar: ¾ cup adds deep, molasses-like sweetness for the swirl filling.
Cinnamon: 1 tablespoon to spice up the swirl with unmistakable warmth.
Powdered sugar (for glaze): 1 cup for a silky smooth finish.
Milk (for glaze): 2 to 3 tablespoons to achieve the perfect drizzle consistency.

How to Make Pumpkin Cinnamon Roll Cake Recipe

Step 1: Prepare Your Batter

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan to ensure your cake doesn’t stick. Then, combine the flour, sugar, baking powder, pumpkin spice, and salt in a large bowl. In a separate bowl, whisk together the milk, melted butter, pumpkin purée, and eggs until smooth. Slowly mix the wet ingredients into the dry, stirring until perfectly smooth and without lumps. This batter is the base that makes the cake so tender and flavorful.

Step 2: Make the Cinnamon Swirl Filling

Next, whip up the swirl filling by combining softened butter, brown sugar, and cinnamon in a small bowl. This mixture will add the signature cinnamon roll flavor that everyone loves and create those gooey pockets throughout the cake. The key here is to have the butter soft enough to mix into a spreadable paste that you can drop over the batter.

Step 3: Assemble the Cake and Swirl

Pour your pumpkin batter into the prepared pan, spreading it out evenly. Then, spoon dollops of the cinnamon swirl mixture all over the top. Using a knife or a skewer, gently swirl the cinnamon mixture through the batter; don’t overmix or you’ll lose those beautiful cinnamon ribbons. This step ensures every bite has that satisfying cinnamon sugar surprise.

Step 4: Bake to Perfection

Place your pan in the oven and bake for 30 to 35 minutes until the cake is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The kitchen will start to smell like a warm bakery filled with spices, which is always the best part. Allow the cake to cool for a few minutes before moving to the next step.

Step 5: Drizzle the Sweet Glaze

While the cake is still warm, whisk together powdered sugar and milk to create a smooth glaze. Adjust the milk quantity until you reach a pourable but thick consistency. Drizzle the glaze generously over the top, letting it seep into the swirls and add a delicate sweetness to every slice. This finishing touch will make your Pumpkin Cinnamon Roll Cake Recipe truly irresistible.

How to Serve Pumpkin Cinnamon Roll Cake Recipe

A glass rectangular baking dish filled with a dessert that has two main layers visible: the bottom layer is a light golden brown, soft and moist cake, while the top layer is a darker, crumbly streusel-like topping with a rough texture. Over the top of the dessert, a white glaze is drizzled unevenly, adding a shiny and smooth contrast to the crumbly texture beneath it. The dish sits on a colorful fabric with orange, red, and yellow stripes. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your serving presentation, consider sprinkle a little extra cinnamon on top or fresh chopped pecans for added crunch. A small dollop of whipped cream or a scoop of vanilla ice cream alongside will turn this cake into an indulgent dessert experience perfect for cozy family nights or festive brunches.

Side Dishes

Pairing your cake with warm drinks enhances the flavors beautifully—think spiced chai tea, hot apple cider, or a smooth latte. These beverages complement the pumpkin and cinnamon notes, creating a harmonious and memorable treat.

Creative Ways to Present

For a festive touch, cut the cake into squares and serve on rustic wooden boards or decorated fall-themed plates. You could also turn slices into parfait layers with cream cheese frosting and toasted nuts, giving your Pumpkin Cinnamon Roll Cake Recipe a stylish new personality at your next gathering.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Pumpkin Cinnamon Roll Cake in an airtight container at room temperature for up to 2 days. If you want the cinnamon swirls to stay luscious, leaving it wrapped tightly with plastic wrap will help retain moisture and keep the flavors fresh.

Freezing

This cake freezes wonderfully! Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for best results, retaining that “freshly baked” taste.

Reheating

Warm slices gently in the microwave for about 15 to 20 seconds or in a preheated oven at 300°F for 10 minutes. Reheating revives the gooey texture of the cinnamon swirl and enhances the aroma, making every bite taste like it just came out of the oven.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin purée works perfectly and makes this recipe even easier, just make sure it is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Is this cake gluten-free?

Not as written, since it uses all-purpose flour. However, you can try substituting a gluten-free flour blend that is suitable for baking, though texture may vary slightly.

Can I make the cinnamon swirl ahead of time?

Yes, you can prepare the cinnamon swirl filling a day ahead and store it in the fridge. Bring it to room temperature before swirling it into the batter for the best consistency.

Does the glaze need to be refrigerated?

Since the glaze is simply powdered sugar and milk, it doesn’t require refrigeration if you plan to eat the cake within a day or two. Just store the cake in a cool place, and if there’s leftover glaze, keep it in an airtight container in the fridge.

What’s the best way to keep the cake moist?

Don’t overbake! Keep an eye on your cake towards the end of baking time, and remove it as soon as a toothpick comes out with moist crumbs. Also, wrapping leftover cake tightly helps maintain moisture.

Final Thoughts

This Pumpkin Cinnamon Roll Cake Recipe is such a delightful way to experience the warmth of autumn flavors without the fuss of traditional cinnamon rolls. Its soft pumpkin base, gooey cinnamon ribbons, and sweet glaze make it a crowd-pleaser every time. I truly encourage you to give this recipe a try—whether for a holiday dessert, weekend breakfast, or cozy evening treat, it’s sure to become a beloved staple in your recipe collection.