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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This Pumpkin Cinnamon Roll Cake is pure comfort food for autumn lovers and cinnamon roll fans alike! Imagine all the warm, nostalgic flavors of your favorite pumpkin spice latte and fluffy cinnamon rolls baked into an unbelievably easy cake. Swirls of buttery brown sugar cinnamon run through a tender, pumpkin-packed base, topped with a sweet vanilla glaze that soaks in while the cake is warm. It’s cozy, satisfying, and delivers those classic bakery aromas, making it perfect for breakfast, brunch, or dessert gatherings during the fall season—or honestly, any time you crave that irresistible combo of pumpkin and cinnamon.

Pumpkin Cinnamon Roll Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe features a lineup of simple, pantry-friendly ingredients. Each one plays a key part in making the Pumpkin Cinnamon Roll Cake moist, beautifully spiced, and impossible to resist. Fresh, quality basics really let those fall flavors shine!

All-purpose flour: The foundation for your cake, creating a soft, tender crumb.
Granulated sugar: Gives the right amount of sweetness while letting pumpkin flavors pop.
Baking powder: Lifts the cake for a fluffy texture—don’t skip it!
Salt: Just a pinch balances the sweetness and brings out the spices.
Ground cinnamon: The hero spice for that signature cinnamon swirl and pumpkin pairing.
Ground nutmeg: Adds warmth and complexity to the spice blend.
Ground cloves: A little goes a long way for extra fall flavor depth.
Pumpkin purée (not pumpkin pie filling): Delivers moistness and authentic pumpkin taste—be sure to use pure pumpkin.
Milk: Binds the batter and keeps it tender; whole milk gives a richer result, but any milk works.
Unsalted butter: Melted for the cake base and softened for the swirl—brings richness and that classic cinnamon roll taste.
Eggs: Add structure and help the cake rise beautifully.
Vanilla extract: Layers in sweet, floral undertones that tie everything together.
Brown sugar: For the swirl—brings a caramel-like quality that melts into the cake.
Powdered sugar: The base of your dreamy glaze that finishes the cake perfectly.

How to Make Pumpkin Cinnamon Roll Cake

Step 1: Prep Your Baking Dish and Preheat Oven

To start, preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. This ensures your Pumpkin Cinnamon Roll Cake lifts out easily after baking, and that signature swirl stays intact. If you love perfectly golden edges, use a metal pan—glass works too, just keep an eye on baking time.

Step 2: Whisk Together Dry Ingredients

In a large bowl, whisk the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and cloves. This step blends the spices uniformly so every bite of cake bursts with autumn flavor. Mixing the dry ingredients first prevents clumps and gives your cake an even crumb.

Step 3: Combine Wet Ingredients

Grab a second bowl and mix together the pumpkin purée, milk, melted butter, eggs, and vanilla extract. Whisk until silky smooth—this is where the cake gets its gorgeous color and moisture. The pumpkin not only flavors the cake, but also makes it supremely soft and tender.

Step 4: Mix Wet and Dry, Then Spread in Pan

Pour the pumpkin mixture into the bowl of dry ingredients. Gently fold the mixtures together until just combined—don’t overmix, or your cake could turn out dense. Spread the batter evenly in your prepared dish, smoothing the top for a canvas ready for swirl magic.

Step 5: Make and Swirl the Cinnamon Filling

Now for the showstopping part: in a small bowl, mix softened butter, brown sugar, flour, and cinnamon into a smooth, thick paste. Drop generous spoonfuls across the cake batter. Using a butter knife, gently swirl the mixture through the batter—think big, dramatic swirls rather than complete mixing, so you get visible cinnamon ribbons in every slice.

Step 6: Bake Until Fluffy and Set

Slide the pan into the oven and bake for 35–40 minutes. The Pumpkin Cinnamon Roll Cake is done when the top springs back lightly and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect). Let it cool slightly—you want it warm but not scalding for adding the glaze.

Step 7: Drizzle the Sweet Glaze

While the cake is still warm, whisk together powdered sugar, milk, and vanilla until your glaze is thick but pourable. Drizzle it all over the cake, letting it seep into the swirls and cracks. This finishing touch adds that quintessential cinnamon roll “icing,” and makes the whole thing look bakery-fancy with zero fuss.

How to Serve Pumpkin Cinnamon Roll Cake

Garnishes

To level up the Pumpkin Cinnamon Roll Cake at the table, scatter a handful of chopped pecans or walnuts over the warm glaze for a little crunch. A sprinkle of extra cinnamon or nutmeg is always welcome, or a dollop of whipped cream or even a scoop of vanilla ice cream if you want to turn this into a swoon-worthy dessert.

Side Dishes

This cake shines with a cup of strong coffee, chai, or hot cider. For a brunch spread, pair with fresh fruit salad, crispy bacon, or a light frittata so your meal balances sweet and savory flavors. It’s a truly versatile treat that fits in anywhere from cozy mornings to lavish brunch buffets.

Creative Ways to Present

Cut the Pumpkin Cinnamon Roll Cake into big coffee-shop-style squares and serve warm from the pan for a rustic vibe. Hosting brunch? Bake in muffin tins for personal “cinnamon roll cakes.” For a showy dessert plate, drizzle with extra glaze and top with candied ginger or edible flowers. Everyone will think you spent hours on it!

Make Ahead and Storage

Storing Leftovers

Cover the remaining Pumpkin Cinnamon Roll Cake tightly with foil or plastic wrap, and keep at room temperature for up to two days. After that, pop it in the fridge for up to five days—the flavors just keep getting richer as the cake rests. If it dries out a bit, the glaze helps keep slices moist and delicious.

Freezing

To freeze, let the cake cool completely, slice into portions, and wrap each piece in plastic wrap or foil. Tuck into a freezer bag and store for up to two months. The cake thaws beautifully at room temperature or in the fridge overnight. For the best taste, glaze after thawing so it stays silky and fresh.

Reheating

Warm individual servings of Pumpkin Cinnamon Roll Cake in the microwave for about 15-20 seconds, or place the whole dish (covered with foil) in a 300°F oven for about 10 minutes. A gentle reheat revives the soft, gooey swirls and makes your kitchen smell glorious all over again.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, for this recipe, stick with plain pumpkin purée. Pumpkin pie filling is already spiced and sweetened, which would throw off the flavor and texture of your Pumpkin Cinnamon Roll Cake.

Can I add nuts or chocolate chips?

Absolutely! Chopped pecans, walnuts, or mini chocolate chips can be added to the cinnamon swirl or the batter for an extra treat. Nuts add crunch, while chocolate brings a rich twist you’ll love.

Is it possible to make this cake gluten-free?

Yes! Substitute a good-quality gluten-free all-purpose flour blend for the regular flour. Make sure your blend contains xanthan gum for the best texture in your Pumpkin Cinnamon Roll Cake.

Can I prepare this cake the night before?

Yes! You can prepare and bake the cake ahead of time. Let it cool, cover, and store at room temperature or in the fridge. For maximum “cinnamon roll” effect, drizzle the glaze just before serving and reheat briefly if desired.

What if I don’t have a 9×13-inch pan?

You can use two 8×8-inch pans (adjust bake time down slightly), or a similar-sized casserole dish. Just don’t overfill the pan; leave room for the cake to rise and swirl to perfection.

Final Thoughts

If you’re craving the magic of cinnamon rolls with half the effort, you simply have to try this Pumpkin Cinnamon Roll Cake. One bite and you’ll find yourself coming back for seconds—it’s the perfect recipe for cozy weekends, festive brunches, or anytime you want to wow your friends and family with a warm, spicy-sweet treat!