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Here it is. My one obligatory pumpkin recipe of the fall. And then we can alllllll move on to bigger and better things, okay? 🙂

I made this Apple Butter Cinnamon Roll Cake last year and loved it. It had a really nice texture, and obviously I’m all about the giant cinnamon swirl plastered on the top. I decided it definitely needed to happen again this year, except with pumpkin.

As someone who isn’t really into pumpkin, this cake—SO GOOD. The texture is even better than the apple version. It’s just so soft and fluffy and I’m pretty sure the universe meant for it to be served warm with a cup of coffee on the back porch on an autumn morning with a giant sweater and a blanket and probably something plaid.

I brought this cake to work and my coworkers INHALED it. I had originally thought of it as a dessert until one of my coworkers mentioned wanting to make it for breakfast when her family will be visiting for Thanksgiving.

So, in conclusion, you really can eat cake for breakfast.

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5 from 1 vote

Pumpkin Cinnamon Roll Cake

Ingredients

pumpkin spice cake

2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice
1/2 cup butter softened
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla
1 cup canned pumpkin puree
1/2 cup milk

cinnamon swirl

3 tbsp butter melted
4 tbsp brown sugar
2 tsp cinnamon

glaze

1 cup powdered sugar
3-4 tbsp milk

Instructions

for the cake

Preheat oven to 350*F and spray a 9-inch springform pan with nonstick spray. Wrap aluminum foil around the bottom and up the sides of the pan to prevent the possibility of anything leaking out while baking.
Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl. Set aside
Cream butter on medium-high speed with an electric mixer until smooth. Add sugar and beat until fluffy. Add eggs and vanilla; mix well. Add pumpkin puree and mix until combined.
Add milk and the flour mixture. Mix on medium-low speed until incorporated.
Pour batter into the prepared springform pan.

for the cinnamon swirl

Stir together melted butter, brown sugar, and cinnamon. Pour into a Ziploc bag and cut off a small corner of the bag, about 1/4-inch.
Pipe cinnamon mixture in a swirl design over the cake batter. (It doesn't have to be perfect!)
Bake the cake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. (Tent a piece of aluminum foil over the cake in the oven if the top of the cake becomes too brown, to prevent burning.)
Remove from oven and let cool.

for the glaze

Whisk together powdered sugar and milk until smooth. Drizzle over cake.
Cake is best served a little warm!

Also, if I had a dollar for every time I’ve typed “pumpking” instead of “pumpkin,” I could probably afford a pumpkin made of solid gold, or at very least, several pumpkin spice lattes at Starbucks.

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