This post may contain affiliate links. Please read our disclosure policy.
A buttery, cinnamon cake with cinnamon, brown sugar and pumpkin puree swirls, topped with a sweet pumpkin spice glaze. This Pumpkin Cinnamon Roll Cake is what pumpkin spice dreams are made of!
There’s a handful of pumpkin recipes that I could make year round, and this cake is definitely one of them! It’s like pumpkin cinnamon rolls in the form of a light and fluffy cake.
FALL TAKE ON A CLASSIC FAVORITE
This recipe is a take on the classic Cinnamon Roll Cake that we have been making for years. Everyone knows that the pumpkin and cinnamon combo is the best, so I thought I’d try a pumpkin version of this favorite dish. I’m happy to report that it did not disappoint and that it was a HIT!
To enjoy it warm out of the oven with glaze dripping down the sides is pretty heavenly. If you look at the picture above, I think it speaks for itself. This cake is so delicious and is perfect for anyone who loves pumpkin. 😀
I will note that you are welcome to add as much pumpkin spice as you want if you are looking for it to be more pumpkin-y. We loved it just as it was, and I think you will too.
making the pumpkin cinnamon swirl
Mix flour, pumpkin pie spice, salt, sugar, baking powder, milk, eggs and vanilla together. Once everything is mixed well, slowly stir in the melted butter. Pour the cake batter into a greased 9×13 pan.
Mix the pumpkin topping ingredients together and evenly drop spoonfuls over the cake batter. Swirl the topping and cake mixture with a knife by partially inserting the knife in the cake mix and moving the knife up and down the length of the pan.
Bake at 350° for 32-35 minutes. While the cake is in the oven, make the pumpkin spice glaze and drizzle over the cake while it’s still warm.
Can I use cream cheese frosting instead? Cream cheese and pumpkin is a delicious combination. Using cream cheese frosting instead of glaze would be so yummy. You can find a cream cheese frosting recipe over on our cinnamon rolls post.
We love to eat this pumpkin cinnamon cake while it’s still warm and the glaze is all gooey. It’s beyond delicious!!
I dunno about you, but I cannot wait to have this more often in the fall!!
Here are some more pumpkin recipes we love:
- No Bake Pumpkin Cheesecake
- Magic Pumpkin Cake
- Double Layer Pumpkin Cheesecake with Oreo Crust
- Mini Glazed Pumpkin Donut Muffins
- Frosted Pumpkin Bars
- Pumpkin Spice Trifle
Pumpkin Cinnamon Roll Cake Recipe
Ingredients
- 3 c all-purpose flour
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 c sugar
- 4 tsp baking powder
- 1 1/2 c milk
- 2 eggs
- 2 tsp vanilla extract
- 1/2 c butter melted
- 3/4 c butter softened
- 1 c brown sugar
- 2 TB all-purpose flour
- 1 TB cinnamon
- 1/4 c pumpkin puree
Glaze
- 2 c powdered sugar
- 1 tsp pumpkin pie spice
- 5 TB milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°.
- Mix flour, pumpkin pie spice, salt, sugar, baking powder, milk, eggs and vanilla together.
- Stir in melted butter, slowly. Pour into greased 9x13 pan.
- Mix topping ingredients (3/4 cup butter softened, brown sugar, flour, cinnamon and pumpkin puree). Drop over cake mixture evenly.
- Swirl your topping and cake mixture with a knife going up and down the length of the pan (but only inserting it in the cake mix a little - not all the way).
- Bake for 32-35 minutes.
- Top with the glaze which is made by mixing powdered sugar, pumpkin pie spice, milk, vanilla. Drizzle over the cake while it's still warm. ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks a lot for this pumpkin cinnamon roll cake recipe! Really helpful and tasted very delicious! Highly recommended!
I love the use of the pumpkin pie spice in this breakfast cake. I couldn’t quite get the center the ooze like your picture ;o) but it tasted great.
I just cannot get over how absolutely delicious this is! So incredible! I think I have a new fall favorite here! I’ll just have to brew a little coffee for my next slice! 🙂
Cinnamon & pumpkin go so well together!! Love the added flavor the pumpkin gives this cake. It’s super moist & a crowd pleasing dessert or breakfast!
I love the taste and smells of fall. Especially anything with pumpkin. Just the right amount of pumpkin to make this cake smell and taste like fall.
If I’m making the cake the day before I plan on eating it, would you recommend waiting to put the icing on this cake or would you still do it while it’s hot?
Thanks for sharing! Does it keep long?
I am a fresh cake/cookie person, so I usually get rid of things for sure after a week. I haven’t tested to see how long this specific recipe keeps, but for sure close to a week 🙂
Where does the melted butter go????
Never mind! I clearly can’t read ????♀️
It’s in step 3 🙂
Did anyone else notice that this did NOT bake in 30 minutes? They were very liquidy after 30 minutes. Still waiting on mine to come from the oven.
In the directions, I said it can take up to 35 minutes, but also that varies on the oven. Mine is super hot, so things don’t take as long, but some ovens may take longer to cook recipes. Just keep an eye 🙂 Hopefully, they came out ok and you liked them! 🙂 Thanks!
I may be blind, but I don’t see when you add the pumpkin purée.
It threw me at first also..it’s in the concoction you on top and swirl into the cake.
One glitch I noticed was the white glaze..if it contains the pumpkin spice it will brown, not white.