Our Cinnamon Roll Pumpkin Cake is soft and moist, has a ribbon of cinnamon sugar inside, and is topped with a sweet glaze. It is the perfect coffee cake for breakfast or Thanksgiving morning.
This homemade pumpkin cake is extremely dangerous! Dangerously delicious, that is! I might even go as far as to call it one of the best pumpkin desserts I have ever made.
Why You Will Love This Cake
This cinnamon roll pumpkin cake has all the amazing flavor you love about a pumpkin cinnamon roll with about 5% of the work. No rolling or cutting dough, just cinnamon and sugar deliciousness in every bite.
It has a swirl of brown sugar and cinnamon inside and a sweet sugary glaze on top. You won't be able to resist taking a few extra bites!
Serve this easy pumpkin cake recipe at your next holiday party or weekend brunch and watch it disappear in minutes. Be prepared for everyone to ask you for the recipe because it's that good!
Main Ingredients Needed
You may have everything in your kitchen right now to make a fall breakfast or brunch coffee cake.
- Cream Cheese - This gives the cake an amazing texture and flavor.
- Butter - Adds a rich flavor to the batter and filling.
- Sugar - Brown sugar and granulated sugar add the sweetness to the batter and filling.
- Pumpkin Puree - Make sure you buy a can of 100% pumpkin puree. The canned pumpkin pie mix has added sugars and spices.
- Spices - Cinnamon, nutmeg, ginger, and cloves are essential spices to this pumpkin cake.
- Flour - All purpose flour adds structure to the batter. Learn how to measure flour correctly, so your baked goods turn out correctly every time.
How to make a Pumpkin Cinnamon Roll Cake
Not only is this fall coffee cake absolutely delicious, it is quick and easy to make. The batter and filling come together in minutes, and your kitchen will smell like fall flavors as it bakes.
Make the Cake Batter
Add the butter, cream cheese, and sugars to a large bowl and beat until smooth and creamy.
Add the eggs, vanilla extract, and pumpkin puree and mix it again.
Slowly mix in the dry ingredients until a soft cake batter forms.
Add a Cinnamon Sugar Filling
Combine cold butter, brown sugar, and cinnamon in a small bowl. Use a fork or pastry blender to mix it together until it looks like coarse crumbs.
Spread half the cake batter in a greased 9x13 pan. Sprinkle ¾ of the cinnamon sugar filling onto the batter.
Drop the rest of the batter on top and spread it out very carefully. Try to not disturb the cinnamon layer if you can.
Sprinkle the remaining cinnamon sugar filling on top and spread it out gently.
Bake and Glaze
Place the pumpkin cinnamon cake in a preheated oven and bake until a toothpick inserted in the center comes out mostly clean.
Remove the cake and place on a wire rack and let cool completely.
Whisk together the powdered sugar and milk and drizzle all over the top of the cooled coffee cake.
On the Counter - Store the coffee cake in a sealed container on the counter for 2-3 days.
In the Refrigerator - The coffee cake will keep in the fridge for 5-6 days if sealed tightly.
In the Freezer - This cake freezes well. Wrap the whole unglazed coffee cake or individual slices tightly in plastic wrap, then place in a freezer safe bag or container. Freeze for 1-2 months. Thaw overnight in the fridge or at room temperature for a few hours.
To Reheat - Slices of this cake are amazing if you heat them in the microwave for 10-20 seconds.
Tips and Tricks
- Set your butter and cream cheese out ahead of time, so that it is ready to work with later.
- Add toasted nuts to the filling and cake batter before baking to add a crunch and a great flavor.
- Use pumpkin pie spice in place of the other spices in the cake.
- For a better swirl in the cake, run a butter knife back and forth a few times.
- Make sure the cake is completely cool before adding the glaze. A warm cake will make the glaze melt into the top of the cake.
- Enjoy slices of this cake with a cup of hot coffee or a pumpkin cream cold brew.
Yes, this is a great cake to make 1-2 days ahead of time because it gets better and better each day.
No, the puree is 100% pumpkin with nothing added to it. Pumpkin pie mix has sugars and spices added to it.
If you use the wrong ingredients or add too much flour, a cake will end up dry. Over mixing and over baking the batter can also affect the end texture of a cake.
More Pumpkin Recipes
- Chocolate Chip Pumpkin Donuts
- Chocolate Pumpkin Donut Holes
- Pumpkin Zucchini Bread
- Pumpkin Pie Cinnamon Rolls
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*This Cinnamon Roll Pumpkin Cake was originally posted August 2016. It was updated and republished November 2022.