Swirls 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.
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Yes, I realize that it is the beginning of August, and I’m shoving pumpkin in your face. At least I held out until the kids went back to school to start my crazy pumpkin baking fest. Now it’s time to #pumpkinallthethings ! Can I get a woot woot?
You guys! This homemade 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 these Pumpkin Nutella Muffins. And I was in love with the gooey chocolate in both of those recipes!
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 one is the best.
I mean it is a 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 Cinnamon Roll Pumpkin Cake is that you will want to devour the entire pan in one sitting. Trust me! It could happen. Your jeans might hate you though, so I don’t recommend it.
I cut into the pan trying to find just the right piece 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!
How to make a Cinnamon Roll Pumpkin Cake:
Set your butter and cream cheese out ahead of time, so that it is ready to work with later.
Beat the butter, cream cheese, and sugars until creamy. Add the eggs, vanilla, and pumpkin puree and beat it again.
Add the dry ingredients and mix it in until a soft dough forms.
Spread half the batter in a greased 9×13 pan.
Mix the filling ingredients together with a fork or a pastry blender. Sprinkle 3/4 of the crumbs on top of the batter in the pan.
Drop the rest of the batter on top of the filling and spread it out very carefully. Try to not disturb the cinnamon layer if you can. Sprinkle the remaining filling on top and spread it out gently. Bake and cool.
Drizzle a glaze on top of the cake before serving.
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 pumpkin 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 pumpkin goodness, and you will end up baking another Cinnamon Roll Pumpkin Cake AND an Easy Pumpkin Crunch Cobbler! It’s a vicious but real cycle, people.
More delicious Pumpkin Breakfast Recipes you may enjoy:
- Chocolate Chip Pumpkin Donuts – a sweet chocolate glaze and sprinkles give these soft baked donuts a fun fall flair
- Pumpkin Pecan Bread – the sweet praline glaze and pecans will have you devouring this sweet bread in a hurry
- Chocolate Pumpkin Spice Donut Holes – a crunchy sugar coating makes these little donut holes so popable
- Pumpkin Zucchini Bread from Shugary Sweets – this moist sweet bread has a cinnamon cream cheese frosting that makes it so good
- Pumpkin Pie Oatmeal from Barefeet in the Kitchen – fall flavors stirred into a hot bowl of oatmeal makes a hearty breakfast that everyone will enjoy
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Cinnamon Roll Pumpkin Cake Recipe and Video:
Cinnamon Roll Pumpkin Cake
A swirl of brown sugar and spices makes this soft Cinnamon Roll Pumpkin Cake a delicious coffee cake to enjoy with a cup of coffee on a cool fall morning.
Ingredients
For the Cake
- 1 - 8 ounce package cream cheese
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
For the Filling
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 3 Tablespoons cold butter
For the Glaze
- 1/2 cup powdered sugar
- 2 teaspoons milk
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick baking spray.
- Beat the cream cheese and butter until soft and creamy. Add the sugars and beat again.
- Add the eggs, pumpkin, and vanilla and beat the mixture until mixed in.
- Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Slowly add the dry ingredients to the pumpkin mixture until everything is mixed in. Spread half of the batter in the prepared pan.
- Combine all the filling ingredients in a bowl and use a fork to mix the butter in until it looks like crumbs. Spread 3/4 of the mixture over the batter in the pan.
- Gently spread the rest of the cake batter on top, and then sprinkle the remaining sugar crumbs on the top. Bake for 35-37 minutes. Do not over bake. Remove and let cool completely.
- Whisk together the powdered sugar and milk and drizzle over the top of the cooled cake. Store in a sealed container.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 210Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 219mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 3g
*This Cinnamon Roll Pumpkin Cake was originally posted on August 26, 2016. It has been updated and republished August 13, 2018.
Aimee @ ShugarySweets says
Now I’m totally craving pumpkin cake…and cinnamon rolls….and everything fall flavored!
Jessica @ A Kitchen Addiction says
I would love a big slice of this cake with a cup of coffee! That cinnamon swirl looks so good!
Catherine says
Dear Jocelyn, I woke this morning to a slight chill in the air and it really felt like fall was here. This sweet pumpkin cake sounds so perfect right now. I’m all excited for fall baking…this would be perfect with coffee! xo, Catherine
Kristen Chidsey says
It may be August, but I am craving pumpkin I have to give this a try!
Heather Kinnaird says
I wasn’t ready for pumpkin yet, and then I saw this cake…wowza
now I can’t wait to get baking
Cynthia | What A Girl Eats says
Are you kidding me? Everything about this cake has my name on it! I’m a huge pumpkin freak…er, fan!
Holly Nilsson says
I love all things pumpkin but this cake… I literally just can’t stop thinking about it! I’m definitely adding to to my fall baking list!
Jocelyn says
Girl, I can’t stop thinking about it either! It was so stinking good…and the photos really do not do it justice!!! I hope you get a chance to try it this fall!!!
Diana says
15 oz can or 29 oz?
Jocelyn says
The recipe calls for 1 CUP of pumpkin…not a can. A 15 ounce can has 1 1/2 cups pumpkin, so I would use that one 🙂
Diana says
Oh, I guess I read the recipe too quickly (excited to see if I had all the ingredients on hand!) thanks for the quick reply ?
Jocelyn says
No problem 🙂 I hope you love it as much as we did!!!
Brenda Black says
Is this all purpose flour or self rising ? It just says flour
Jocelyn says
It is all purpose flour. All the recipes on my site use all purpose flour, unless otherwise stated. I hope you enjoy the pumpkin cake.
Virginie says
Hello Jocelyn, what is the quantity that corresponds to 1 cup in grams? +/- 400 grams?
Thanks for your confirmation!
Jocelyn says
I don’t actually use grams when I bake, so I’m not quite sure. I did google it, and everything I found was that 1 cup of pumpkin was 225 grams or 8 ounces. Hopefully that is helpful and you enjoy the cake.
Virginie says
Perfect with 225g as 1 cup! Already fully approved, let’s wait tomorrow to taste it fully chilled! :-p
Kathi Rutherford says
Where is printed recipe with measurements?
Jocelyn says
How far did you scroll down? The printable recipe card is at the very bottom of the post after all the pictures.
Lisa Bedigian says
This cake was INSANELY good!!! I compared it to a donut in that it has all this amazing flavor, it’s fluffy and sweet and omg perfection! This is the cake I’ve chosen for my birthday this year and I NEVER pick anything but chocolate!
Louisa says
So I just made this and it’s super yummy. I wanted to check though, is there a certain type of brown sugar you should use? I can feel the granuals in my cake, and I’m not sure if that’s normal or if I used the wrong kind. Thanks on advance.
Jocelyn says
Do you mean in the cake itself or the brown sugar swirl? How long did you beat the cream cheese, butter, and sugars for the batter? It should be creamy before you add anything else. The sugar swirl should kind of melt into the cake, but will still be there so you will taste and see it. I hope that helps.
Linda says
I read you great family recipes all the time. Most of them are great for me. This one is absolutely going to be made. It touches all the buttons for total comfort food! Thanks for sharing!