Name: Pumpkin Cinnamon Roll Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1.5 cups all-purpose flour; 1 cup canned pumpkin puree (not pumpkin pie filling); 0.5 cups granulated sugar; 0.5 cups brown sugar, packed; 0.5 cups vegetable oil; 2 large eggs; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 0.5 teaspoon nutmeg; 0.25 teaspoon ginger; 0.5 teaspoon salt; 0.5 teaspoon vanilla extract; 0.33 cups brown sugar, packed; 2 tablespoons ground cinnamon; 2 tablespoons unsalted butter, melted; 4 ounces cream cheese, softened; 0.25 cups unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2-3 tablespoons milk, as needed for consistency

Pumpkin Cinnamon Roll Cake: A Cozy Fall Delight

There’s something about the season of fall that brings comfort food to the forefront of our hearts and tables. This Pumpkin Cinnamon Roll Cake is a delightful blend of warm spices, buttery dough, and irresistible frosting that your taste buds will adore. Imagine waking up to the aroma of cinnamon wafting through your kitchen as you bake this indulgent dessert. The soft, fluffy texture of the cake paired with the sweet, creamy glaze makes for a perfect treat for breakfast, dessert, or any time you need a cozy pick-me-up.

Jump to:

Why You’ll Love This Recipe

This cake captures everything we love about pumpkin spice season. It’s easy to make and boasts a generous swirl of cinnamon goodness that will have everyone begging for seconds. Whether you serve it for brunch or enjoy a slice with your afternoon coffee, this Pumpkin Cinnamon Roll Cake is sure to become a cherished recipe in your home.

Prep Time, Cook Time, Total Time, and Servings

Prep Time: 20 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour
Servings: 12 slices

Ingredients

For the Cake:

1 ½ cups all-purpose flour
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon salt
½ teaspoon vanilla extract

For the Cinnamon Swirl:

⅓ cup brown sugar, packed
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, melted

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk, as needed for consistency

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal.

Step 2: Prepare the Cake Batter

In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well after each addition. Incorporate the pumpkin puree and vanilla extract into the mixture until fully combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually stir the dry ingredients into the wet mixture until just blended. Be careful not to overmix; a few lumps are okay.

Step 4: Make the Cinnamon Swirl

In a small bowl, mix the brown sugar and cinnamon for the swirl. Pour the melted butter over this mixture and combine until crumbly.

Step 5: Assemble the Cake

Pour half of the pumpkin cake batter into the prepared baking dish. Evenly sprinkle half of the cinnamon swirl mixture on top. Pour the remaining batter over the cinnamon layer and then sprinkle the rest of the cinnamon filling on top.

Step 6: Swirl the Cinnamon

Using a knife or a toothpick, gently swirl the cinnamon mixture into the cake batter to create a marbled effect. Aim for a few swirls without completely blending everything together.

Step 7: Bake the Cake

Place the baking dish in the preheated oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.

Step 8: Prepare the Frosting

While the cake bakes, beat the softened cream cheese and butter in a medium bowl until smooth. Gradually add the powdered sugar, mixing on low speed until combined. Add vanilla extract and enough milk to reach your desired frosting consistency.

Step 9: Frost the Cake

Once the cake has cooled in the pan for about 10-15 minutes, spread the cream cheese frosting over the top while it is still warm, allowing it to melt into the cake slightly for extra moistness.

Step 10: Serve and Enjoy

Cut the cake into squares and serve warm or at room temperature. Enjoy a delicious slice of autumn magic!

Pro Tips for Perfect Results

Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-ground varieties whenever possible. They add a more vibrant flavor to your cake.
Don’t Overmix the Batter: Mixing too much can lead to a dense cake. Also, ensure your ingredients are at room temperature for better incorporation.
Layer Wisely: When adding the cinnamon swirl, make sure it’s evenly distributed to avoid dense pockets of sugar that may burn during baking.
Check for Doneness: Ovens vary, so start checking the cake at the 35-minute mark to prevent overbaking.
Cool Completely Before Frosting: Allow the cake to cool sufficiently before adding the frosting for the best texture.

Variations and Substitutions

Dairy-Free Option: Replace the butter and cream cheese with dairy-free substitutes, such as coconut oil and vegan cream cheese.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Nutty Texture: Add ½ cup of chopped pecans or walnuts to the cake batter for an added crunchy element.
Pumpkin Pie Spice: You can substitute the individual spices (nutmeg, ginger, and cinnamon) with pumpkin pie spice for a simplified version.

Storage and Reheating Tips

To store leftover Pumpkin Cinnamon Roll Cake, cover it with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, consider freezing the slices. Allow the cake to cool completely, then wrap each slice in plastic wrap, followed by aluminum foil. It can be frozen for up to 3 months.

To reheat, simply pop individual slices in the microwave for about 15-20 seconds or until warm. This will enhance the cake’s softness and make the frosting slightly gooey again.

FAQ

Q1: Can I make this cake in advance?

Yes, you can make this cake ahead of time. Bake it a day or two in advance, and store it in the refrigerator. Add the frosting just before serving for the best taste.

Q2: Can I use fresh pumpkin instead of canned?

Absolutely! If using fresh pumpkin, make sure to roast and puree it well. Drain any excess moisture to achieve a similar texture as canned pumpkin.

Q3: How do I know when the cake is done?

The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. It should also spring back when touched lightly.

Q4: Can I add chocolate chips to the batter?

Yes! Mini chocolate chips can add a delightful twist to the cake, just fold in about ½ cup before pouring the batter into the pan.

Q5: What can I do with leftover cream cheese frosting?

Leftover frosting can be stored in the refrigerator in an airtight container for up to a week. It’s great for topping cupcakes or spreading on toast.

Nutrition Estimate

Each serving of Pumpkin Cinnamon Roll Cake contains approximately 320 calories, 4g protein, 48g carbohydrates, and 15g fat. This super moist cake offers a delightful balance of flavors and textures, making it an indulgent yet satisfying treat that you can enjoy any time of the day. Perfect for gatherings, or simply as a way to celebrate the beauty of fall, this cake will certainly bring warmth to your table.