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.
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.
Nutrition
Calories: 240kcal
Love this recipe?Follow us at @thenandnowspace for more