Pumpkin Cinnamon Roll Cake

You know those crisp autumn afternoons when the leaves are showing off their best shades of gold and crimson, and all you want is something warm and cozy in your hands? That was me last October, strapped into comfy boots and leaf-peeping with my neighbor Marjorie, who wouldn’t stop raving about my homemade pumpkin spice latte. I sipped that frothy cup and thought, “What if I could bottle this feeling into a cake?”

Fast forward to my kitchen later that week—flour-dusted counters, a jukebox of 1970s folk tunes playing, and the scent of pumpkin puree mingling with cinnamon. I wanted a single dessert that felt like the best cinnamon roll and the softest pumpkin loaf had a love child. Enter: Pumpkin Cinnamon Roll Cake. It’s part coffee-shop swoon, part family-favorite comfort, and 100% craveable. (Yes, really!)

Why You’ll Love This Recipe

Café-worthy swirl without wrestling with sticky dough.
Simply uses canned pumpkin—no messy pumpkin carving or roasting required.
Moist, tender crumb that somehow stays fresh for days (if it even lasts that long!).

Sweet-and-tangy cream cheese glaze for that extra “oh wow” moment.
Beginner-friendly steps—your confidence will soar.
Perfect centerpiece for holiday brunches or a cozy weekend treat.

Freezer-friendly slices you can stash away for emergencies (aka midnight cravings).
Balanced fall spices—warm and comforting, never overpowering.

Ingredient Notes

I’ve kept this recipe as simple as possible, using ingredients most of us already have in the pantry or fridge. Feel free to tweak things based on what you’ve got on hand:

Flour: 1⅔ cups (210 g) all-purpose flour—or swap with white whole wheat for a slightly nuttier texture.
Leaveners: 1 tsp baking powder (try aluminum-free if you’re picky) and ½ tsp baking soda.
Spices: 1 tsp ground cinnamon (plus an extra pinch for dusting), ½ tsp ground ginger, ¼ tsp freshly grated nutmeg—fresh is so worth it!

Butter: ½ cup (113 g) unsalted butter at room temperature (Earth Balance or other vegan sticks work great if you need dairy-free).
Sugar: ¾ cup (150 g) packed light brown sugar for that caramel-y depth.
Eggs: 2 large, at room temp—they whisk in more smoothly (trust me on this one).

Pumpkin: 1 cup (240 g) canned pumpkin puree (not pie filling, pretty please!).
Milk: ¼ cup (60 ml) whole milk—or almond, oat, or soy milk if you’re dairy-free.
Vanilla: 1 tsp pure vanilla extract to round out all the flavors.

For the cinnamon sugar swirl:

¼ cup (50 g) packed brown sugar
2 tsp ground cinnamon

2 tbsp melted butter (unsalted or salted, your call!)

For the cream cheese glaze:

4 oz (115 g) cream cheese, softened (or vegan cream cheese)

½ cup (60 g) powdered sugar
1–2 tbsp milk or cream (more if you like a thinner drizzle)
¼ tsp vanilla extract

Step-by-Step Directions

Preheat & Prep: Heat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, line it with parchment paper (leave an overhang for easy lifting), and set aside. (Don’t skip the parchment‐paper trick—it makes life so much easier!)
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This little step ensures you’ll have that cozy, evenly spiced crumb in every slice.
Cream Butter & Sugar: In a mixing bowl (or stand mixer), beat the butter and brown sugar on medium-high for about 3 minutes, until light, pale, and fluffy. This is what gives your cake airiness—so don’t rush it.

Add Eggs, Pumpkin & Vanilla: Crack in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Stir in the pumpkin puree, milk, and vanilla extract until just combined—overmixing will make the cake dense.
Fold in the Dry Mix: Pour the flour mixture over the wet ingredients, then gently fold them together with a spatula. It’s okay if you see a few little lumps; they’ll bake out into a delightfully light crumb.
Create the Cinnamon Sugar Swirl: In a small bowl, stir the brown sugar, cinnamon, and melted butter until it looks like a glossy, cinnamon-y paste. Dollop half the pumpkin batter into your pan, sprinkle half the cinnamon sugar on top, then add the remaining batter. Finish by topping with the rest of the swirl mixture. Grab a butter knife and gently drag it through the batter in lazy figure-eights—classic cinnamon roll style.

Bake & Test: Pop the loaf into the oven and bake for 45–55 minutes, rotating the pan halfway through so it browns evenly. A toothpick inserted near the center should come out with just a few moist crumbs clinging—that means perfection.
Cool & Glaze: Let the cake rest in the pan for about 15 minutes, then lift it onto a wire rack. While it cools, whip up the glaze: beat together the softened cream cheese, powdered sugar, vanilla, and enough milk to reach a drizzling consistency. (Pro tip: if your cream cheese is still chilly, zap it in the microwave for 5–10 seconds.)
Drizzle & Slice: Spoon or pipe the glaze over the warm cake, letting it drip down the sides. Let it sit for 10–15 minutes so the glaze sets a bit—then slice and marvel at those gorgeous swirls.

Variations & Flavor Twists

Chocolate-Pumpkin Swirl: Melt ¼ cup dark chocolate chips and swirl them in with the cinnamon sugar for a mocha-inspired kick.
Pecan Crunch: Scatter toasted pecans on top of the glaze for a little nutty crunch and extra fall vibes.
Maple Glaze: Swap the vanilla in your glaze for 1 tbsp pure maple syrup—sweet, earthy, and oh-so-autumnal.

Spiced Up: Stir a pinch of ground cloves or cardamom into the dry mix for a subtly exotic twist.
Gluten-Free: Use a 1:1 gluten-free flour blend; you may need to add an extra splash of milk if the batter feels too thick.
Vegan Version: Replace butter with coconut oil and cream cheese with your favorite dairy-free alternative.

Storage & Reheating Tips

This cake is surprisingly durable—though you might not have leftovers!

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container. It’ll keep beautifully for up to 4 days, though I dare say it won’t last that long in my house.
Freezer: Slice the cooled loaf, layer with parchment paper, and stash in a zip-top bag for up to 3 months. (Label that bag—because we all forget!)

To Reheat: Thaw a slice in the fridge overnight, then microwave on medium for 15–20 seconds, just until the glaze softens and the cake is warm inside.
Make-Ahead Trick: Bake the loaf a day or two in advance, skip the glaze, and keep it wrapped. When guests arrive, whip up a fresh batch of glaze and drizzle it on—they’ll think you’re a superhero baker.

Final Thoughts

There you have it—my cozy, comforting Pumpkin Cinnamon Roll Cake that brings all the best parts of fall together in one loaf. I hope you’ll give it a whirl, whether you’re welcoming holiday guests or just treating yourself on a rainy afternoon. If you try any of the variations, or have your own family twists to share, please drop a comment below—I’m always on the hunt for new cozy cravings. Happy baking, friends!

Pumpkin Cinnamon Roll Cake

Cozy up with a Pumpkin Cinnamon Roll Cake that marries silky pumpkin layers and a swoon-worthy cinnamon roll swirl—perfectly spiced, easy to slice, and super festive.

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Prep Time 15

Cook Time 50

Total Time 1

Course Dessert

Cuisine American

Servings slices

Calories 240 kcal

Ingredients

1⅔ cups all-purpose flour (or white whole wheat)
1 tsp baking powder (aluminum-free if you like)

½ tsp baking soda
½ tsp fine sea salt
1 tsp ground cinnamon (plus extra for dusting)

½ cup unsalted butter (room temp)
¾ cup packed light brown sugar
2 large eggs (room temperature)

1 cup canned pumpkin puree (not pumpkin pie filling)
¼ cup whole milk (or almond milk for a dairy-free twist)
1 tsp pure vanilla extract

¼ cup packed brown sugar
2 tsp ground cinnamon
2 tbsp melted butter

4 oz cream cheese (softened)
½ cup powdered sugar
1–2 tbsp milk or cream

¼ tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment, leaving an overhang to help you lift the cake out.
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This keeps each slice evenly spiced.

Using a stand mixer or hand beaters, cream butter and brown sugar until pale and fluffy.
Beat in eggs, then stir in pumpkin puree, milk, and vanilla until just combined.
Gently fold the dry ingredients into the wet mixture until just combined.

Make a cinnamon sugar swirl, layer the batter in the pan, sprinkle with swirl mixture, and create the classic cinnamon roll look.
Bake for 45–55 minutes until a toothpick comes out with few moist crumbs clinging.
Cool the loaf, then prepare and drizzle the cream cheese glaze over the warm cake.

Slice and serve the cake after the glaze sets, about 10–15 minutes.

Notes

Be gentle when folding the batter; overmixing can zap the fluffiness. If your swirl sinks, batter was too thick. Room-temp ingredients blend better. Toothpick test for perfect doneness.