Every time I make this Pumpkin Cinnamon Roll Cake, it transports me back to those loving moments spent in my grandmother’s cozy kitchen during the autumn months. The warm aroma of cinnamon mixed with pumpkin filling the air as we gathered around the table, laughing and sharing stories—it was always a joyful experience. I can still picture her smile as she pulled out her favorite recipes, each one carefully handwritten on a slightly stained piece of paper. Her Pumpkin Cinnamon Roll Cake was a family favorite, especially during the fall gatherings when everyone would come together to enjoy the season’s flavors.
Now, as I stand in my own kitchen, with pumpkins lining the counter and the harvest season in full swing, I feel that same warmth each time I whip this cake up. You’re going to love how comforting this dessert is, and I know it’ll become a cherished recipe in your home just as it is in mine. Trust me when I say, once you take that first bite, you’ll be transported to a happy place filled with love and nostalgia, too!
How to make Pumpkin Cinnamon Roll Cake
Ingredients
Here’s what you’ll need to create this delightful cake:
| Ingredients | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Pumpkin puree | 1 cup |
| Sugar | 1 cup |
| Butter, softened | 1/2 cup |
| Milk | 1/2 cup |
| Large eggs | 2 |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Vanilla extract | 1 teaspoon |
| Brown sugar | 1 cup |
| Cinnamon (for filling) | 1 tablespoon |
| Powdered sugar (for glaze) | 1/2 cup |
| Milk (for glaze) | 2 tablespoons |
Just a note: I love adding a pinch of my favorite spices—like nutmeg or even some pumpkin pie spice. It gives the cake that little extra depth of flavor, and I think you will enjoy experimenting with it too.
Cooking Steps
Let’s get started on making this delightful cake together. I promise it will be worth the little bit of effort it takes!
1. Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F. This is a key step because starting with a hot oven ensures your cake rises beautifully and becomes perfectly fluffy.
2. Gather Your Ingredients
Make sure you have all your ingredients ready to go and at room temperature. Setting them out beforehand always makes the process smoother. You’ll thank me later!
3. Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes. This step is essential—the fluffier your mixture, the lighter your cake will be!
4. Add Pumpkin and Milk
Now, mix in the pumpkin puree, milk, and eggs. Make sure you mix well until everything is combined. The color will start to turn a beautiful orange, which is just the signal that fall is in the air!
5. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. I always say, don’t skip this step; it really helps to evenly distribute the leavening agents and spices throughout your cake batter.
6. Mix Dry Ingredients Into Wet
Slowly add the dry ingredients to the pumpkin mixture, stirring gently until just combined. A little tip from me: don’t overmix! It’s okay if there are a few lumps.
7. Prepare the Cinnamon Filling
In a small bowl, mix the brown sugar and cinnamon. This will be your delicious filling. The sweet aroma will put a smile on your face, I promise!
8. Layer the Batter in the Pan
Pour half of the batter into a greased 9×13 inch baking dish. Use a spatula to smooth it out evenly.
9. Add the Cinnamon Filling
Now sprinkle that cinnamon and brown sugar mixture over the batter evenly. Feel free to go a little heavier if you love cinnamon!
10. Top with Remaining Batter
Carefully pour the remaining batter over the filling, and smooth it out as best as you can. Trust me, the layers will create the most wonderful swirl effect while baking!
11. Bake the Cake
Place your cake in the preheated oven and bake for 30-35 minutes. You want it to be golden brown and a toothpick inserted in the center should come out clean.
12. Make the Glaze
While the cake cools, make a quick glaze by whisking together powdered sugar and milk until it’s smooth. It should reach a drizzling consistency. I like it a bit on the thinner side, but you can adjust it to your taste!
Why I Love Making This Dish
Making Pumpkin Cinnamon Roll Cake isn’t just about following a recipe for me. It’s about creating memories in the kitchen and sharing delicious moments with family and friends. The way the warm spices fill the room and the joy of presenting a homemade dessert to loved ones is truly what brings me joy. I think you’ll find that this cake becomes a staple in your home, bringing everyone together for cozy gatherings and comforting moments.
What You’ll Need
Before you begin, here are a few handy tools that will make your baking easier:
- Mixing bowls
- Measuring cups and spoons
- A whisk or electric mixer
- A spatula
- A 9×13 inch baking dish
Step-by-Step Guide
Preheat the oven to 350°F.
Gather all ingredients and place them at room temperature.
Cream together butter and sugar until light and fluffy.
Mix in pumpkin, milk, and eggs until combined.- In another bowl, whisk dry ingredients together.
Combine dry and wet ingredients, stirring gently.- In a small bowl, mix brown sugar and cinnamon for the filling.
Layer half the batter in the prepared baking dish.
Sprinkle cinnamon filling over the first layer of batter.
Top with remaining batter and smooth it out.
Bake for 30-35 minutes until golden brown.- While cooling, make the glaze with powdered sugar and milk.
Tips for Perfect Results
- Use fresh pumpkin puree if you can! It really boosts the flavor.
- Don’t rush the creaming step, as it’s crucial for the cake’s texture.
- Feel free to add nuts or chocolate chips if you like extra texture in your cake.
Serving Suggestions and Sides
I love serving this cake warm, straight from the oven, but it’s equally delicious at room temperature. Consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch. Perhaps a cup of warm apple cider or a rich cup of coffee would complement the flavors beautifully!
Leftovers
If you’re lucky enough to have leftovers, you can store them in an airtight container at room temperature for 2-3 days. To reheat, simply pop a piece in the microwave for about 15-20 seconds. It’s great for a quick snack or breakfast treat!
FAQ Section
Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin makes this recipe super easy and convenient without losing that delicious flavor you crave.
What if I don’t have brown sugar?
You can substitute with white sugar, but I really recommend sticking with brown sugar if you can. It adds that rich caramel flavor which makes this cake what it is!
Can I make this cake ahead of time?
Yes! It’s perfect to bake ahead of time. Just glaze it when you’re ready to serve so it stays fresh and visually appealing.
Conclusion
This Pumpkin Cinnamon Roll Cake has quickly become a beloved tradition in my home, and I’m genuinely excited for you to try it. The warmth, the flavors, and the memories it evokes are simply wonderful. You won’t believe how easy it is to make, and I just know your family will be asking for seconds—just like mine does every single time! So go ahead, give it a try, and let me know how it turns out! Happy baking!