Print

Pumpkin Cinnamon Roll Cake Recipe

Close-up of a single serving slice of moist pumpkin cinnamon roll cake topped with thick cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe combines the spiced flavor of pumpkin with the comforting swirl and cream cheese frosting of a classic cinnamon roll, baked easily in one pan for a perfect fall dessert or sweet breakfast bake.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon (for filling)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for filling)
  • 1/2 cup powdered sugar (for frosting)
  • 2 ounces cream cheese, softened (for frosting)
  • 1 tablespoon milk (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. Beat in the egg.
  4. Mix in the pumpkin puree, milk, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  6. Pour half of the cake batter into the prepared pan.
  7. In a small bowl, mix the brown sugar and 1 tablespoon of cinnamon for the swirl.
  8. Drizzle half of the melted butter over the batter in the pan. Sprinkle half of the brown sugar mixture evenly over the batter.
  9. Pour the remaining cake batter over the filling layer. Drizzle with the remaining melted butter and sprinkle with the remaining brown sugar mixture.
  10. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes.
  11. While the cake cools, prepare the frosting: Beat the cream cheese until smooth. Add the powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract. Beat until creamy.
  12. Spread the cream cheese frosting evenly over the warm cake. Slice and serve this homemade pumpkin pastries treat.

Notes

  • For a moister cake, ensure your pumpkin puree is not watered down.
  • You can use this as a Thanksgiving dessert alternative by adding chopped pecans to the filling layer.
  • This recipe works well as a sweet breakfast bake when served slightly warm.

Nutrition

Find it online: https://cookingbycarla.com/pumpkin-cinnamon-roll-cake-recipe/