Go Back

Pumpkin Cinnamon Roll Cake


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


  • 1 cup powdered sugar
  • 3-4 tbsp milk


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!