A swirl of brown sugar and spices makes this soft Cinnamon Roll Pumpkin Cake a delicious breakfast cake to enjoy with a cup of coffee on a cool fall morning.
Yes, I realize that it is still August, and I’m shoving pumpkin in your face. At least I held out until the very end of the month to start my crazy pumpkin baking fest. Now it’s time to #pumpkinallthethings ! Can I get a woot woot?
You guys! This coffee cake is extremely dangerous! Dangerously delicious, that is! I might even go as far as to call it the best pumpkin cake I have ever made. It even beats out these pumpkin s’mores bars…and I was in love with that gooey chocolate and marshmallow topping!
It’s kind of dangerous to make a “best” claim this early in the pumpkin baking season. I get it. We all have recipes that we think are the best. But just trust me when I say this is the best. I mean soft pumpkin cake, swirls of brown sugar, and glaze all in one amazing cake! You can see why I would say it is the best!
Another thing that is dangerous about this cake is that since it is so good, you will want to devour the entire pan in one sitting. Trust me! It could happen. Your jeans might hate you, so I don’t recommend it.
I cut into the pan trying to find just the right pieces to share in photos with you, and all of a sudden two pieces just disappeared. Not the best thing for the healthy eating that I’m trying to do, but oh, my word!!! It was seriously so good that I just couldn’t stop myself from taking bite after bite!
You will want to get this cake out of your house as quickly as possible. Keeping it around will not to make the jeans in your life happy. Just put a sign on it claiming it is the best, most dangerous cake and send it to anyone who will take it off your hands!
But then, all you will be able to think about the rest of the day is that amazing cake, and you will end up baking a second cinnamon roll pumpkin cake! It’s a vicious cycle.
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