Pumpkin Cinnamon Roll Cake

As autumn approaches, the air becomes crisp, leaves turn vibrant shades of orange and gold, and our taste buds begin to crave the warm, comforting flavors of the season. Among these flavors, pumpkin spice reigns supreme, capturing the essence of fall with its aromatic blend of cinnamon, nutmeg, and ginger. This delightful combination has become a staple in various culinary creations, from lattes to pies. One of the most indulgent ways to enjoy this seasonal flavor is through the Pumpkin Spice Cinnamon Roll Cake, a scrumptious dessert that beautifully merges the traditional comfort of cinnamon rolls with the moist richness of pumpkin cake.

Embrace the flavors of fall with this Pumpkin Spice Cinnamon Roll Cake! Combining the moist richness of pumpkin cake and the comforting swirls of cinnamon and brown sugar, this dessert is perfect for cozy gatherings or a sweet breakfast. Topped with a creamy cream cheese glaze, it’s a delightful treat for any autumn occasion. With easy-to-follow steps and pantry staples, you'll be ready to share this seasonal favorite with family and friends.

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Ingredients

For the Cake:

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup canned pumpkin puree

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

For the Cinnamon Swirl:

⅓ cup brown sugar, packed

1 tablespoon ground cinnamon

¼ cup unsalted butter, softened

For the Cream Cheese Glaze:

4 oz cream cheese, softened

1 cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

Combine Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat together until the mixture is smooth and well combined.

Blend Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; a few lumps are okay.

Prepare the Cinnamon Swirl: In a small bowl, mix the softened butter, brown sugar, and cinnamon until it forms a smooth paste.

Layer the Mixture: Pour half of the pumpkin batter into the prepared baking dish and spread it evenly. Spoon dollops of the cinnamon swirl mixture on top and then pour the remaining batter over it. Use a knife or a skewer to swirl the cinnamon mixture gently into the cake batter for a marbled effect—do not over-mix.

Bake the Cake: Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Glaze: While the cake is baking, prepare the cream cheese glaze. In a bowl, beat the cream cheese until smooth, then add the powdered sugar, milk, and vanilla extract. Mix until well combined and drizzling consistency.

Cool and Drizzle: Once the cake is done baking, let it cool in the baking dish for about 10-15 minutes. Drizzle the cream cheese glaze over the warm cake before serving.

Serve: Slice into squares and enjoy! This cake is perfect for breakfast, dessert, or an afternoon snack.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings