Cinnamon Roll Pumpkin Cake

Cinnamon Roll Pumpkin Cake

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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.

Cinnamon Roll Pumpkin Cake

Cinnamon Roll Pumpkin Cake

PREP TIME: 20 minutes

COOK TIME: 35 minutes

TOTAL TIME: 55 minutes


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


  1. Preheat the oven to 350 degrees. Spray a 9×13 pan with non-stick baking spray.
  2. Beat the cream cheese and butter until soft and creamy. Add the sugars and beat again.
  3. Add the eggs, pumpkin, and vanilla and beat the mixture until mixed in.
  4. Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  5. Slowly add the dry ingredients to the pumpkin mixture until everything is mixed in. Spread half of the batter in the prepared pan.
  6. 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.
  7. 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.
  8. 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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Cinnamon Roll Pumpkin Cake

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