Pumpkin Cinnamon Roll Cake

Pumpkin Cinnamon Roll Cake is a delightful dessert that combines the warm flavors of pumpkin and cinnamon with a creamy frosting. This cake is soft and fluffy, making it a perfect choice for fall gatherings or any cozy day at home. It’s easy to make and sure to impress your family and friends!

Why Make This Recipe

This recipe is a great way to enjoy the flavors of pumpkin spice without the hassle of rolling out dough. It’s simple to prepare and requires basic ingredients. Plus, the cream cheese frosting adds a rich finish that everyone will love. If you enjoy pumpkin treats, this cake is a must-try!

How to Make Pumpkin Cinnamon Roll Cake

Ingredients

For the cake:

2 cups all-purpose flour
1 cup sugar
1 cup pumpkin puree
3/4 cup milk
1/4 cup butter, melted
3 large eggs
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt

For the cinnamon swirl:

1/2 cup brown sugar
2 tsp cinnamon
1/4 cup butter, softened

For the cream cheese frosting:

8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp milk (to thin, if necessary)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine the pumpkin puree, milk, melted butter, and eggs. Mix well.
Slowly add the wet mixture to the dry mixture, stirring until just combined.
In a small bowl, mix the brown sugar, cinnamon, and softened butter to create the cinnamon swirl.
Pour half of the cake batter into the greased baking pan. Spread the cinnamon swirl mixture evenly over the batter. Then, pour the rest of the cake batter on top and spread it to cover the swirl.
Bake in the preheated oven for 25-30 minutes. A toothpick inserted into the center should come out clean.
While the cake bakes, prepare the cream cheese frosting. Beat together the softened cream cheese and butter in a bowl until smooth. Gradually add the powdered sugar and vanilla extract. Add milk if needed to get a nice, spreadable consistency.
Let the cake cool in the pan for about 10-15 minutes before frosting it. Once cooled, spread the cream cheese frosting over the top. Cut into squares and serve warm or at room temperature.

How to Serve Pumpkin Cinnamon Roll Cake

Serve the pumpkin cinnamon roll cake warm or at room temperature. It’s delicious on its own, but you can add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Enjoy it with a cup of coffee or tea!

How to Store Pumpkin Cinnamon Roll Cake

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing, then thaw it in the fridge when you’re ready to enjoy it again.

Tips to Make Pumpkin Cinnamon Roll Cake

Make sure all your ingredients are at room temperature for the best texture.
Don’t overmix the batter. Mix until just combined to keep the cake fluffy.
Double-check that your oven is preheated before baking to ensure even cooking.

Variation (If Any)

You can add nuts, like chopped pecans or walnuts, to the cinnamon swirl for added texture. You could also replace the pumpkin puree with applesauce for a different flavor.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it is well-cooked and mashed.

Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just cover it well and store it in the fridge. Frost it just before serving.

Is it okay to leave the cake out?
It’s best to store the cake in the fridge, especially with cream cheese frosting. If left out, it should be eaten within a couple of days.