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Pumpkin Cinnamon Roll Cake - Cozy, Swirled, and Perfect for Fall

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – For structure and a tender crumb.
  • Granulated sugar – Sweetens the batter evenly.
  • Brown sugar – Adds moisture and caramel notes.
  • Baking powder – Helps the cake rise.
  • Fine sea salt – Balances sweetness.
  • Pumpkin pie spice – Warm spice blend to lift the pumpkin.
  • Cinnamon – Extra boost for that cinnamon roll vibe.
  • Unsalted butter – Melted for the batter and softened for the swirl.
  • Eggs – Bind the batter and add richness.
  • Pumpkin puree – Use 100% puree, not pumpkin pie filling.
  • Milk – Any kind works; whole milk adds richness.
  • Vanilla extract – For depth and aroma.
  • Powdered sugar – For the glaze.
  • Cream or milk – To thin the glaze.
  • Cream cheese (optional) – For a thicker, tangier glaze.

Method
 

  1. Prep the pan and oven. Heat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment for easy removal.
  2. Whisk the dry ingredients. In a large bowl, combine 2 1/2 cups flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Stir until evenly mixed.
  3. Mix the wet ingredients. In another bowl, whisk 1 cup pumpkin puree, 3/4 cup milk, 2 large eggs, 1/2 cup melted unsalted butter (slightly cooled), and 2 teaspoons vanilla until smooth.
  4. Combine batter. Pour the wet mixture into the dry. Stir with a spatula until just combined. The batter should be thick but spreadable. Avoid overmixing for a tender crumb.
  5. Spread into the pan. Scrape the batter into your prepared pan and smooth the top.
  6. Make the cinnamon swirl. In a small bowl, mix 1/2 cup softened unsalted butter, 2/3 cup brown sugar, 2 teaspoons cinnamon, and a pinch of salt. Dollop this mixture over the batter in small spoonfuls.
  7. Create the swirls. Use a butter knife or skewer to drag through the dollops in a gentle figure-eight pattern. Don’t overwork it; you want thick ribbons.
  8. Bake. Bake for 28–35 minutes, until the center is set and a toothpick comes out with a few moist crumbs. If the top is browning too fast, tent with foil for the last 5 minutes.
  9. Cool slightly. Let the cake rest on a rack for 15–20 minutes. This helps it set and makes glazing easier.
  10. Make the glaze. Whisk 1 to 1 1/4 cups powdered sugar with 1–2 tablespoons milk or cream and 1/2 teaspoon vanilla until smooth and pourable. For a cream cheese glaze, beat 2 ounces softened cream cheese with 1 tablespoon butter, then add 3/4 cup powdered sugar and 1–2 tablespoons milk.
  11. Glaze and serve. Drizzle the glaze over the warm cake. Slice and enjoy warm or at room temperature.