Pumpkin Cinnamon Roll Cake with Pumpkin Spice Glaze
A buttery cinnamon cake topped with swirls of cinnamon, brown sugar and pumpkin puree and topped with a sweet pumpkin spice glaze. This Pumpkin Cinnamon Roll Cake is a pumpkin spice dream!
I can make some pumpkin recipes all year round and this cake is definitely one of them! It’s like pumpkin cinnamon rolls, a light and fluffy cake.
Fall Into Classic Favorites
This recipe is a reference to the classic cinnamon roll cake we’ve made over the years. Everyone knows the combination of pumpkin and cinnamon is the best, so I thought I’d try the pumpkin version of this favorite dish. I’m happy to report that it didn’t disappoint and it was a success!
Take it out of the oven and enjoy it warm with the glaze dripping from the sides and it’s amazing. If you look at the picture above, I think it speaks for itself. This cake is delicious and perfect for those who love pumpkin. 😀
I will note that you are welcome to add any amount of pumpkin spice if you want it to be more intense. We love it the way it is, and I think you will too.
Make Pumpkin Cinnamon Swirls
Mix together flour, pumpkin pie spice, salt, sugar, baking powder, milk, eggs and vanilla. Once everything is combined, slowly stir in the melted butter. Pour the cake batter into a greased 9×13 pan.
Mix together the pumpkin ingredients, then Evenly drop a spoon on the cake batter. Use a knife to stir the topping and cake mixture By partially inserting the knife into the cake mixture and running the knife up and down the length of the pan.
Bake at 350° for 32-35 minutes. While the cake is in the oven, let the pumpkin spice glaze drizzle over the cake while it is still warm.
Can I use cream cheese frosting instead? Cream cheese and pumpkin are a delicious combination. Substituting cream cheese frosting for the glaze would be delicious. You can find the cream cheese frosting recipe on our cinnamon rolls post.
We love this pumpkin cinnamon cake while it’s still hot and the glaze is gooey. too delicious! !
I don’t know about you, but I can’t wait to eat this more often in the fall! !
Here are some of our favorite pumpkin recipes:
Course breakfast, dessert
Prep time 15 minutes
Cook Time 32 minutes
Total time 47 minutes
Serving Size 20
Calories 325 kcal
by Lil’ Luna
- 3c flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 degree C sugar
- 4 teaspoons baking powder
- 1 1/2 C milk
- 2 eggs
- 2 teaspoons vanilla
- 1/2 c melted butter
- 3/4 c butter softened
- 1 c brown sugar
- 2 TB flour
- 1 TB cinnamon
- 1/4 c pumpkin puree
- 2 degrees Celsius powdered sugar
- 1 teaspoon pumpkin pie spice
- 5 TB milk
- 1 teaspoon vanilla
Preheat oven to 350°.
Mix together flour, pumpkin pie spice, salt, sugar, baking powder, milk, eggs and vanilla.
Slowly stir in melted butter. Pour into a greased 9×13 pan.
Combine ingredients (¾ cup softened butter, brown sugar, flour, cinnamon and pumpkin puree). Pour evenly over cake mixture.
Run a knife up and down the length of the pan with your topping and cake mixture (but only insert it a little into the cake mixture – not all the way).
Bake for 32-35 minutes.
The top is a glaze made from a mix of powdered sugar, pumpkin pie spice, milk, and vanilla. Drizzle over the cake while it is still hot. Please enjoy!