Pumpkin Cinnamon Roll Cake Recipe

• Simple Ingredients: This Pumpkin Cinnamon Roll Cake uses pantry staples like flour, sugar, cinnamon, and pumpkin puree, making it easy to whip up without any special trips to the store.
• Perfect Fall Flavor: With the warm spices of cinnamon and nutmeg combined with pumpkin, it’s the ultimate cozy dessert that captures the essence of autumn.
• Quick and Easy: You’ll love how quickly this cake comes together. No yeast, no complicated steps—just mix, bake, and enjoy!
• Versatile Treat: Serve it for breakfast, as a snack, or even as a dessert. It’s perfect any time of day!
• Crowd-Pleaser: The sweet, gooey cinnamon swirl and soft, moist texture make it a hit with both kids and adults. You’ll be asked to make it again and again!

Cozy Pumpkin Cinnamon Roll Cake Recipe | Looking for the perfect fall baking recipe? Try this Pumpkin Cinnamon Roll Cake – it’s soft, fluffy, and filled with warm, spiced flavors.

Pumpkin Cinnamon Roll Cake Ingredients: Notes & Substitutions

• Butter: Adds richness and moisture to the cake, helping to create a tender crumb. Melted butter also makes it easier to blend with the other ingredients.
• Pumpkin Puree: The key ingredient that gives the cake its moist texture and rich pumpkin flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Buttermilk: Adds a slight tang and acidity, which reacts with the baking soda to help the cake rise and become fluffy. Room temperature buttermilk ensures a smoother batter.
• Sugar: Sweetens the cake and balances the spices.
• Eggs: Bind the ingredients together and contribute to the cake’s structure. Room temperature eggs mix better with the other ingredients.
• Vanilla: Enhances the overall flavor and adds a hint of sweetness.
• Pumpkin pie spice: A blend of warming spices (typically cinnamon, nutmeg, ginger, and cloves) that gives the cake its classic fall flavor.
• Baking soda: Acts as a leavening agent, helping the cake rise and stay fluffy.
• Salt: Balances the sweetness and enhances the flavors.
• Flour: Provides structure to the cake and creates a tender crumb when combined with the wet ingredients.

Cinnamon Swirl Filling

• Brown sugar: Adds a rich, caramel-like sweetness to the cinnamon swirl filling.
• Butter: Makes the filling easy to spread and adds moisture and flavor.
• Cinnamon: The star of the swirl, adding warmth and a fragrant spice.
• Flour: Helps thicken the cinnamon filling so it doesn’t sink to the bottom of the cake.

The BEST Cinnamon Roll Icing

• Butter: Adds richness and smoothness to the icing.
• Vanilla: Gives the icing a lovely flavor that complements the cake’s spices.
• Milk: Adjusts the consistency of the icing. Add more for a thinner drizzle or less for a thicker topping.
• Powdered sugar: Sweetens and thickens the icing for a perfect glaze.

Pumpkin Cinnamon Roll Cake – Perfect for Fall Baking | Fall in love with this Pumpkin Cinnamon Roll Cake! Moist, sweet, and filled with cinnamon, it’s the best cake for autumn gatherings.

Substitutions

• Butter: Swap with coconut oil for a dairy-free option.
• Buttermilk: If you don’t have buttermilk, create a homemade version by mixing 3/4 cup milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes. In my opinion, nothing is never quite as good as real buttermilk in a cake– but in a pinch, it’ll do!
• Sugar: You can use coconut sugar if you prefer a lower-glycemic option, though the flavor may differ. I wouldn’t recommend most no-calorie sweeteners for substitution, with the exception of Splenda’s brown sugar which is a blend of real sugar and their sweetener.
• Pumpkin puree: Substitute with mashed sweet potatoes for a similar texture and flavor!
• Flour: For an even more tender crumb, use cake flour. Sometimes I use bread flour, because it has a little more protein. It doesn’t make a significant difference in taste or texture, so feel free to make that swap if it works better for you.

Moist Pumpkin Cinnamon Roll Cake with Sweet Swirls | Cozy up with a slice of Pumpkin Cinnamon Roll Cake – a simple, delicious recipe that brings all the flavors of fall to your kitchen.

The Importance of Using Room Temperature Ingredients

Using room temperature ingredients, especially in baking, makes a big difference in the texture and consistency of your final product. Here’s why:

• Even Mixing: Room temperature ingredients blend more smoothly and evenly, which helps create a uniform batter. Cold ingredients can cause the butter or liquids to clump, leading to uneven textures.
• Better Rise: When ingredients like eggs, butter, and buttermilk are at room temperature, they mix more easily with leavening agents (like baking soda) and trap air better. This creates a lighter, fluffier cake with a good rise.
• Consistent Texture: Room temperature ingredients ensure the batter or dough maintains a consistent texture. Cold ingredients can cause the batter to firm up or separate, which may affect how the cake bakes.
• Improved Flavor: Room temperature butter and eggs blend more thoroughly with sugar and spices, allowing the flavors to distribute evenly throughout the cake.

By allowing ingredients to come to room temperature before mixing, you’ll get a smoother batter, better rise, and an overall more tender and delicious cake!

The Best Pumpkin Cinnamon Roll Cake Recipe | Pumpkin Cinnamon Roll Cake combines two favorite fall treats into one! This easy recipe is perfect for a quick dessert or family gathering.

Possible Variations

• Cream Cheese Frosting: For a richer topping, swap the cinnamon roll icing for cream cheese frosting. Blend softened cream cheese with butter, powdered sugar, and a splash of vanilla for a tangy, sweet alternative.
• Nutty Cinnamon Swirl: Add a crunchy texture to the cinnamon swirl by mixing in chopped pecans or walnuts. They bring a pleasant contrast to the soft cake and enhance the flavor.
• Chocolate Chip Pumpkin Cinnamon Cake: Fold in 1/2 cup of mini chocolate chips into the batter for an extra touch of sweetness and a slight chocolate flavor that pairs well with the pumpkin. White chocolate chips would be a great option as well.
• Maple Glaze: Replace the vanilla in the icing with maple extract and drizzle over the cake for a cozy, maple-flavored finish.
• Dairy Free Option: Replace the butter in the cake and cinnamon swirl with coconut oil. And use Duncan Hines or Pillbury cream cheese frosting on top instead of the recipe icing– it’s dairy free!

Quick & Easy Pumpkin Cinnamon Roll Cake | Try this fluffy and moist Pumpkin Cinnamon Roll Cake – a fall recipe that’s easy to make and loaded with comforting flavors.

Note About Pan Sizes:

This recipe is made in a 10×15 baking dish. But I divided the batter and baked it in two separate 9×9 baking dishes, which is what you see pictured here. I did this so that I could put dairy free icing on one cake and the regular icing on the other cake. I just had to increase the baking time a little bit, and it turned out great!

Pumpkin Cinnamon Roll Cake – Fluffy & Delicious! | Whip up this Pumpkin Cinnamon Roll Cake in no time! With warm spices and a sweet cinnamon swirl, it’s the ultimate fall treat.

More Pumpkin Recipes You’ll Love

Easy Starbucks Pumpkin Spice Syrup Copycat Recipe

Pumpkin Cinnamon Roll Cake Recipe

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Giant Pumpkin Chocolate Chip Cookies Recipe

The Ultimate Pumpkin Bread Recipe Collection

Easy Pumpkin Soup Recipe

Easy Homemade Pumpkin Pie Spice Recipe | Make your own Pumpkin Pie Spice in minutes! This simple recipe combines cinnamon, nutmeg, ginger, and cloves for a warm, flavorful spice blend that’s perfect for all your fall baking.

Make Your Own Pumpkin Pie Spice

Why Homemade Pumpkin Pie Spice is Better Than Store-Bought

• Customizable: One of the best things about homemade spice blends is the ability to adjust the ratios to your taste. Love cinnamon? Add a little more! Prefer less nutmeg? Cut it down. You control the flavor.
• Cost-Effective: Buying individual spices in bulk and mixing them yourself is usually cheaper than purchasing pre-made blends. Plus, you can make just the amount you need, avoiding waste.
• Fun and Easy: Creating your own pumpkin pie spice takes only a few minutes and requires just a few common spices you probably already have in your pantry.

Ready to whip up your own? Check out our easy, DIY Pumpkin Pie Spice recipe and start adding the best fall flavor to all your baking!

Continue to Content

Pumpkin Cinnamon Roll Cake Recipe

Yield: 18

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Ingredients

Cake

• 1 cup butter, melted
• 3/4 cup pumpkin puree, room temperature
• 3/4 cup buttermilk, room temperature
• 2 cups sugar
• 2 eggs, room temperature
• 1 tsp vanilla
• 1 tsp pumpkin pie spice
• 1 tsp baking soda
• 1 tsp salt
• 2 cups flour

Cinnamon Swirl Filling

• 1 cup brown sugar
• 1/2 cup butter, melted
• 1 1/2 tbsp ground cinnamon
• 1 tbsp flour

Cinnamon Roll Icing

• 6 tbsp melted butter
• 2 tsp vanilla
• 2-3 tbsp milk
• 2 cup powdered sugar

Instructions

Cake

1. Whisk together the pumpkin puree, butter, and buttermilk. If needed, microwave the mixture in 20-second increments to make sure the butter stays melted (but do NOT microwave after the eggs have been added in step 3!).
2. Mix in the sugar.
3. Add the eggs, vanilla, baking soda, and salt. Mix well, and then whisk in the flour.
4. Pour the batter into a 10x15 baking dish*. Preheat the oven to 375ºF.
5. Make the filling.

Filling

1. In a small bowl, mix together the brown sugar, butter, cinnamon, and flour.
2. Drop tablespoons of the filling onto the cake batter. Use a knife to swirl the cinnamon, but don't over mix.
3. Bake for 30 minutes, or until golden brown. It won't be firm, but it should pass the toothpick test.
4. Let cool 5-10 minutes before icing.

Icing

1. Whisk together the melted butter, vanilla, milk, and powdered sugar until it's smooth.
2. Pour over the cake while it's still warm.

Notes

Frequently Asked Questions

1. Can I make this Pumpkin Cinnamon Roll Cake ahead of time?

Yes, you can bake the cake a day or two in advance. Once cooled, store it in an airtight container at room temperature. For longer storage, keep it in the refrigerator or freeze it. Just make sure to add the icing right before serving.

2. How can I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

3. Can I use a different type of milk in this recipe?

Yes, you can use any type of milk you prefer, such as almond milk, oat milk, or whole milk. Just make sure it’s at room temperature before adding it to the batter.

4. How can I make this recipe gluten-free?

To make the cake gluten-free, use a 1:1 gluten-free flour blend in place of the all-purpose flour. The texture might be slightly different, but the cake should still be delicious.

5. Can I substitute pumpkin puree with something else?

Yes, you can use mashed sweet potatoes as a substitute for pumpkin puree. This alternative will provide a similar texture and flavor.

6. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should be golden brown and the cake should spring back when gently touched.

7. What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.

8. Can I add mix-ins to the cake batter?

Yes, you can fold in 1/2 cup of mini chocolate chips, nuts, or dried fruit to the batter for added texture and flavor.

9. How can I make the icing thicker or thinner?

Adjust the consistency of the icing by adding more powdered sugar to thicken it or more milk to thin it out. Add these ingredients a little at a time until you reach the desired consistency.

10. Can I make this cake in advance and freeze it?

Absolutely! You can freeze the baked and cooled cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it at room temperature before adding the icing and serving.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 416Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 72mgSodium: 385mgCarbohydrates: 58gFiber: 1gSugar: 45gProtein: 3g