Irresistible Pumpkin Cinnamon Roll Cake Recipe to Savor

There’s something magical about the aroma of warm spices wafting through the house, especially when pumpkin is involved. Imagine biting into a slice of fluffy Pumpkin Cinnamon Roll Cake, where the sweetness of pumpkin meets the comforting embrace of cinnamon—pure bliss. cozy pumpkin dessert This delightful treat not only warms your heart but also invites a sense of nostalgia that brings back memories of cozy autumn afternoons spent with family. For more inspiration, check out this banana bread cookies recipe.

this …

Every fall, I find myself gravitating toward this recipe, reminiscing about childhood days when my grandmother would whip up her famous pumpkin pie. Yet, this cake adds an exciting twist to that memory, combining everything I love about cinnamon rolls with the seasonal goodness of pumpkin. delicious pumpkin cinnamon rolls It’s perfect for those chilly mornings when you need a bit of sweetness to kickstart your day or for a cozy gathering with friends over coffee.

I remember the first time I made this cake; my friends devoured it in minutes and begged for seconds. Their smiles and satisfied nods still resonate with me today.

Essential Ingredients

For more inspiration, check out this avocado chicken salad recipe.

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use pure pumpkin puree for the best flavor; avoid pumpkin pie filling as it contains added sugar and spices. homemade pumpkin puree.
• All-Purpose Flour: Standard flour works well here; sift it if you want a lighter texture.
• Sugar: Granulated sugar gives sweetness; consider brown sugar for added moisture and depth.
• Baking Powder and Baking Soda: These are essential for leavening; ensure they are fresh for maximum rise.
• Cinnamon: The star spice in this recipe; use fresh ground cinnamon for the best flavor.
• Eggs: They help bind everything together and add richness to the cake.
• Vegetable Oil: Keeps the cake moist; you can substitute with melted butter if desired.
• Milk: Use any milk you prefer; almond or oat milk can work as alternatives.
• Powdered Sugar: For the frosting; sifting it ensures a smooth consistency.
• Vanilla Extract: A splash enhances all flavors and adds warmth to the cake.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish so that nothing sticks during baking.

Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt until combined. The sweet smell will fill your kitchen!

Add Wet Ingredients: Create a well in the center and add canned pumpkin puree, eggs, vegetable oil, milk, and vanilla extract. Mix until just combined; be careful not to over-mix to keep it fluffy.

Pour Batter into Dish: Pour half of your batter into the prepared baking dish evenly. Spread it out using a spatula—this step feels oddly satisfying!

Create Cinnamon Swirl Mixture: In a small bowl, mix together brown sugar and more cinnamon. Sprinkle this mixture evenly over the first layer of batter—this is where magic happens.

Add Remaining Batter and Bake: Pour the rest of your batter over the cinnamon swirl layer and gently spread it out. Bake in preheated oven for 30-35 minutes or until a toothpick comes out clean from the center.

Prepare Frosting While Baking: While your cake bakes away happily in the oven, prepare frosting by mixing powdered sugar with milk until smooth and creamy—adjust consistency as needed. pumpkin cake with cream cheese frosting.

After letting your cake cool slightly on a wire rack, drizzle that luscious frosting on top before slicing into squares. Each bite should feel like autumn wrapped in warmth—a hug from your plate!

Now you’re ready to impress everyone around you with this delightful Pumpkin Cinnamon Roll Cake! Don’t forget to savor each bite yourself—you deserve it!

Perfecting the Cooking Process

Start by preparing your pumpkin mixture while your oven preheats. Then, make the cake batter and swirl in the cinnamon filling before baking. This order ensures even cooking and optimal flavor.

Add Your Touch

Feel free to add nuts or chocolate chips into the batter for an extra crunch or sweetness. You can also use maple syrup instead of sugar for a unique twist.

Storing & Reheating

Store leftover Pumpkin Cinnamon Roll Cake in an airtight container at room temperature for up to three days. For reheating, pop a slice in the microwave for about 15 seconds to restore its fluffy texture.

The first time I made this cake, my friends devoured it so fast that I barely got a slice! Their delighted faces were priceless, and I knew I had stumbled upon something special.

FAQ

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin works well as long as it’s pure pumpkin and not pie filling.

How do I know when the cake is done baking?

Insert a toothpick into the center; if it comes out clean or with few crumbs, it’s ready.

Can I freeze Pumpkin Cinnamon Roll Cake?

Absolutely! Wrap individual slices tightly in plastic wrap and freeze for later enjoyment.

Print

Pumpkin Cinnamon Roll Cake

---

• Author: recipesnew
• Total Time: 50 minutes
• Yield: Serves 12 1x

Print Recipe

Pin Recipe

Description

Indulge in the ultimate fall dessert with this Pumpkin Cinnamon Roll Cake. This fluffy masterpiece combines the rich flavors of pumpkin and warm spices, creating a nostalgic treat perfect for cozy gatherings or sweet breakfasts. With its beautiful cinnamon swirl and creamy frosting, every bite delivers a delightful taste of autumn.

---

Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 2 large eggs
• ½ cup vegetable oil
• ½ cup milk (any type)
• 1 tsp vanilla extract
• 1 cup powdered sugar (for frosting)
• 2 tbsp milk (for frosting)

---

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. Create a well in the center and add pumpkin puree, eggs, vegetable oil, milk, and vanilla extract. Mix until just combined.
4. Pour half of the batter into the prepared dish and spread evenly.
5. In a small bowl, mix brown sugar with additional cinnamon; sprinkle over the first layer of batter.
6. Pour the remaining batter over the cinnamon swirl layer and gently spread it out.
7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. While it bakes, prepare the frosting by mixing powdered sugar with milk until smooth.
9. Allow to cool slightly before drizzling frosting on top.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (112g)
• Calories: 297
• Sugar: 22g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 38mg

Keywords: For added texture, consider folding in nuts or chocolate chips into the batter. Substitute brown sugar for granulated sugar for deeper flavor. This cake stores well at room temperature for up to three days.