This Pumpkin Cinnamon Roll Cake is the ultimate fall dessert made with swirls of cinnamon topped with delicious frosting for the perfect treat!

Fall is the time for pumpkin spice where most of us clamor for it because we all can’t wait to enjoy this once a year flavor combo and savor it six months out of the year. When it comes to cold-weather comfort food, particularly on a damp, or dreary day, we turn to various spiced goodies like cinnamon rolls, ginger snaps, and all sorts of pumpkin-infused baked goods to enliven our spirits and make even the darkest elements of fall more cheerful and welcome. So it’s no accident that I’ve made a pumpkin cinnamon roll cake for just such circumstances.

This tasty concoction is a blend of almost everything we love about fall in a gorgeous sheet cake that you can carve up to your liking as you carve your best jack-o-lantern, or Curl up with a scary (or merry) movie.

Easy Fall Dessert

I also call this pumpkin cinnamon roll cake a Frankenstein Pumpkin Cake because it’s really pulled together from all of our favorite fall treats. It’s part coffee cake, part cinnamon roll…lots of sweet, gooey, spicy pumpkin flavor. If you were wondering whether this is cinnamon-roll-inspired or roll-cake-inspired. Well, the answer is yes. This dessert/morning treat is clearly the work of a mad genius. But it’s delightfully easy to make once you’ve lined up all the ingredients and you won’t have to go to any cemeteries to procure them.

Swirling Your Pumpkin Cinnamon Roll Cake

Not to get too specific, but this recipe calls for the use of a butter knife. You may not have one, but if you don’t try to use as similar a utensil as you can. The butter knife blade is uniquely fitted to this task and perfect for the swirling pattern you want to create and easier to do than you think.

Cake Ingredients

3 C flour
1 C sugar
½ tsp kosher salt
4 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 C whole milk
2 large eggs
¾ C pumpkin puree
2 tsp pure vanilla extract
½ C unsalted sweet cream butter, melted

Cinnamon Filling Ingredients

½ C unsalted butter softened
1 C brown sugar
2 tbsp flour
2 tbsp ground cinnamon

Frosting Ingredients

1 C powdered sugar
2-5 tbsp whole milk
1 tsp pure vanilla extract
2 tbsp ground cinnamon

Cake Directions

Preheat oven to 350 degrees and spray a 9×13 baking dish with pam baking spray, set aside.

Using a large bowl, whisk together the flour, sugar, salt, baking powder, nutmeg and cinnamon until combined. Mix in the eggs, pumpkin and vanilla until combined and smooth. Mix in the melted butter. Spread batter into the baking dish and set aside.

Using a medium bowl, whisk together the filling ingredients until combined. Drop in spoonfuls the filling into the batter. Swirl into the batter using a butter knife.

Place into the oven and bake for 30-40 minutes or until a toothpick comes out clean.

Allow to sit and cool on the counter for a few minutes while you make the frosting.

Using a medium bowl, whisk together the ingredients for the frosting until combined and smooth. Pour over the cake.

Cut and serve!

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Pumpkin Cinnamon Roll Cake

Yield: Serves 12

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This Pumpkin Cinnamon Roll Cake is the ultimate fall dessert made with swirls of cinnamon topped with delicious frosting for the perfect treat!

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Ingredients

Cake Ingredients

• 3 C flour
• 1 C sugar
• ½ tsp kosher salt
• 4 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 C whole milk
• 2 large eggs
• ¾ C pumpkin puree
• 2 tsp pure vanilla extract
• ½ C unsalted sweet cream butter, melted

Cinnamon Filling Ingredients

• ½ C unsalted butter softened
• 1 C brown sugar
• 2 tbsp flour
• 2 tbsp ground cinnamon

Frosting Ingredients

• 1 C powdered sugar
• 2-5 tbsp whole milk
• 1 tsp pure vanilla extract
• 2 tbsp ground cinnamon

Instructions

1. Preheat oven to 350 degrees and spray a 9x13 baking dish with pam baking spray, set aside.
2. Using a large bowl, whisk together the flour, sugar, salt, baking powder, nutmeg and cinnamon until combined. Mix in the eggs, pumpkin and vanilla until combined and smooth. Mix in the melted butter. Spread batter into the baking dish and set aside.
3. Using a medium bowl, whisk together the filling ingredients until combined. Drop in spoonfuls the filling into the batter. Swirl into the batter using a butter knife.
4. Place into the oven and bake for 30-40 minutes or until a toothpick comes out clean.
5. Allow to sit and cool on the counter for a few minutes while you make the frosting.
6. Using a medium bowl, whisk together the ingredients for the frosting until combined and smooth. Pour over the cake.
7. Cut and serve!