Pumpkin Cinnamon Roll Cake – is the dessert that wins fall every single year in my kitchen. You get everything you love about gooey cinnamon rolls and cozy pumpkin pie baked into a dreamy, ultra-soft cake, all topped with a sweet vanilla glaze. It’s the kind of treat that makes the whole house smell amazing and brings everyone running to the table before it’s cool enough to slice. If you love cinnamon, pumpkin spice, and easy, comforting desserts, this is one you’ll want to make again and again!

Ingredients You’ll Need

The ingredients in this Pumpkin Cinnamon Roll Cake – are familiar pantry staples, each playing an important role in building big autumnal flavor and the perfect fluffy, tender crumb. There’s nothing tricky or fancy, but don’t underestimate the magic that happens when these ingredients come together!

All-purpose flour: Gives the cake its structure and keeps it light and tender every time.
Baking powder: Essential for a beautifully risen, soft crumb that bakes evenly.
Salt: Just a little bit sharpens all the other flavors and keeps things from tasting flat.
Ground cinnamon: The star spice here, infusing both cake and swirl with that classic, cozy warmth.
Ground nutmeg: Adds gentle spice and complexity to echo fall baking at its best.
Ground ginger: Brings zip and brightness to balance the sweet richness of pumpkin and brown sugar.
Pumpkin purée (not pie filling): Delivers unbeatable moisture, a beautiful color, and that unmistakable pumpkin flavor.
Granulated sugar: Sweetens the cake while helping to create a tender, cake-like texture.
Brown sugar, packed: Adds deep caramel notes to both the cake and the signature cinnamon swirl.
Eggs: Bind everything together and contribute to that fluffy, satisfying crumb.
Vegetable oil (or melted butter): Keeps the cake perfectly moist, with a subtle richness.
Vanilla extract: Rounds out the flavors for a true bakery-style finish.
Milk: Adds the right amount of moisture to create a soft, pillowlike cake texture.
Butter, melted (for swirl): Makes the cinnamon swirl rich and buttery, just like the filling of a real cinnamon roll.
Brown sugar, packed (for swirl): Melts into the butter for a gooey, caramel-like ribbon through the cake.
Ground cinnamon (for swirl): Ensures you get a bold cinnamon kick in every marbled bite.
Powdered sugar (for glaze): Creates a smooth, sweet drizzle that perfectly finishes the cake.
Milk (for glaze): Thins out the glaze for just the right pourable consistency.
Vanilla extract (for glaze): Adds fragrant depth to the classic sugar glaze.

How to Make

Step 1: Mix the Dry Ingredients

Begin by setting your oven to preheat at 350°F (175°C), and greasing a trusty 9×13-inch baking dish. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. This familiar bakery blend ensures that every bite of your Pumpkin Cinnamon Roll Cake – is packed with classic autumn spices and just the right lift.

Step 2: Combine Wet Ingredients

In a separate, large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and milk until everything is beautifully smooth and well-integrated. This luscious base is what keeps the cake moist, tender, and brimming with pumpkin flavor.

Step 3: Make the Cake Batter

Gently add the dry ingredients into the wet, stirring only until just combined. Don’t overmix; the magic happens when the batter is still slightly lumpy. Pour and smooth the batter evenly into your prepared baking dish, making sure you reach all the corners for uniform baking.

Step 4: Prepare and Swirl the Cinnamon Filling

In a small bowl, stir together melted butter, brown sugar, and cinnamon until you have a thick, decadent paste. Drop generous spoonfuls of this cinnamon mixture over the cake batter. Use a knife to swirl it through in elegant ribbons, creating those signature cinnamon roll streaks in your Pumpkin Cinnamon Roll Cake –.

Step 5: Bake to Perfection

Slide your dish into the oven and bake for 28–32 minutes, or until a toothpick inserted in the center emerges with just a few moist crumbs. The cinnamon sugar will have sunken and caramelized in delicious swirls, while the cake stays soft and pillowy. Resist the urge to devour immediately—give it just a few minutes to cool.

Step 6: Make and Add the Glaze

While the cake is still warm (but not piping hot), whisk together powdered sugar, milk, and vanilla until you have a silky, pourable glaze. Drizzle generously over the whole cake, letting it seep into the cinnamon grooves. This finishing touch takes Pumpkin Cinnamon Roll Cake – from great to irresistible!

How to Serve

Garnishes

You can go classic with just the vanilla glaze, or add a shower of chopped toasted pecans or walnuts for crunch. For a little extra flair, dust the top with a bit of cinnamon or nutmeg, or sprinkle with a handful of candied ginger pieces for a zingy twist. Every garnish is an invitation to dig in!

Side Dishes

Pumpkin Cinnamon Roll Cake – shines all on its own, but serves beautifully with fresh berries, a scoop of vanilla ice cream, or a dollop of lightly whipped cream. For brunch, pair with hot coffee or chai tea to amplify all those cozy, spiced flavors and turn dessert into the main event.

Creative Ways to Present

Try cutting the cake into neat squares and arranging on a festive platter for a casual get-together. For breakfast or brunch, serve warm with a little extra glaze on the side. If you’re feeling fancy, layer small squares with cream cheese frosting in mini parfait cups for a show-stopping individual dessert. Pumpkin Cinnamon Roll Cake – is a guaranteed crowd-pleaser, no matter how you plate it.

Make Ahead and Storage

Storing Leftovers

After everyone’s had a slice (or two), simply cover the remaining Pumpkin Cinnamon Roll Cake – tightly with foil or plastic wrap. It holds up well at room temperature for up to two days, or you can pop it in the fridge for up to five days. The glaze keeps it moist, and the flavor gets even deeper overnight!

Freezing

Want to save some for later? Cool the cake completely, slice into portions, and wrap each slice individually before freezing. Store in a freezer-safe bag or airtight container, and your Pumpkin Cinnamon Roll Cake – will last perfectly for up to three months. Just remember to add the glaze after thawing for best texture.

Reheating

To recapture that irresistible “hot from the oven” taste, just warm individual slices in the microwave for 10–15 seconds or in the oven at 300°F for about five minutes. The glaze will soften and the cake will regain its fresh-baked, cinnamon roll magic. It’s like pulling a second (or third!) batch straight from the oven.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Absolutely! If you have fresh pumpkin purée, just make sure it’s well-drained and smooth for the best texture. Avoid pumpkin pie filling, as it contains spices and sugar that will throw off the balance of this Pumpkin Cinnamon Roll Cake – recipe.

What other mix-ins can I add?

Chopped pecans, walnuts, mini chocolate chips, or even a handful of dried cranberries make wonderful add-ins. Sprinkle them over the batter before swirling in the cinnamon filling for a little extra texture and flavor in your Pumpkin Cinnamon Roll Cake –.

Can I make this recipe dairy-free?

Yes! Substitute non-dairy milk (like almond or oat milk) in both the batter and frosting, and use melted coconut oil or a vegan butter alternative for the swirl. The result is still every bit as moist and delicious.

Is there a way to make this cake gluten-free?

Just swap the all-purpose flour for a good quality one-to-one gluten-free baking blend. Watch the baking time, as gluten-free cakes may bake slightly faster or slower, but you’ll still get that beautiful, tender Pumpkin Cinnamon Roll Cake – texture.

Why is my swirl sinking to the bottom?

If your cinnamon swirl sinks, your batter might be too thin or your swirl a bit too heavy. Be sure you’re not overmixing the batter, and drop the swirl in small spoonfuls rather than large blobs. A gentle touch with the knife helps suspend it through the cake for that signature marbled look.

Final Thoughts

I can’t recommend this Pumpkin Cinnamon Roll Cake – enough for anyone who loves the spirit of fall baking. It’s easy, comforting, and absolutely bursting with cinnamon-swirled pumpkin goodness. Whether you’re serving brunch to friends or sneaking a midnight snack, this cake never disappoints. Give it a try and let every bite remind you why you love baking from scratch!