This Pumpkin Spice Cinnamon Roll Cake is the ultimate cozy fall dessert with soft pumpkin cake, gooey cinnamon sugar ribbons, and a silky brown sugar vanilla glaze. Every bite tastes like a warm cinnamon roll combined with fluffy pumpkin coffee cake, making it perfect for breakfast, brunch, dessert, or holiday gatherings.
Unlike traditional cinnamon rolls, this easy pumpkin spice cinnamon roll cake comes together without yeast or rising time while still delivering rich bakery-style flavor. The moist pumpkin cake stays soft for days, and the buttery cinnamon swirl baked inside creates irresistible gooey layers throughout every slice.
Why You’ll Love This Pumpkin Spice Cinnamon Roll Cake 🎃
Soft Pumpkin Cake Texture
This pumpkin spice cinnamon roll cake has a moist, fluffy crumb made with real pumpkin puree, sour cream, butter, and oil. It stays soft and tender while still holding the gooey cinnamon filling beautifully.
Gooey Cinnamon Swirl Inside
The buttery brown sugar cinnamon swirl bakes into the cake instead of sitting only on top, giving every slice rich cinnamon roll flavor without needing yeast, rolling, or rising time.
Perfect Fall Dessert
Warm pumpkin pie spice, cinnamon, vanilla, and brown sugar make this cake perfect for Thanksgiving, fall brunch, holiday mornings, or cozy weekend baking.
Easy No-Yeast Recipe
You get the flavor of homemade cinnamon rolls in an easy pumpkin cake recipe. There is no dough kneading, no proofing, and no complicated shaping required.
Bakery-Style Glaze
The brown sugar vanilla glaze melts into the warm cake for a soft, sweet finish that makes this pumpkin cinnamon roll cake taste rich, cozy, and bakery-worthy.
🎃 Ingredients Notes for Pumpkin Spice Cinnamon Roll Cake
All-Purpose Flour
All-purpose flour gives this pumpkin spice cinnamon roll cake enough structure to hold the cinnamon filling while still keeping the crumb soft and tender.
Pumpkin Puree
Use pure pumpkin puree, not pumpkin pie filling. Pumpkin puree gives the cake moisture, color, and cozy fall flavor without adding extra sugar or artificial spices.
Pumpkin Pie Spice and Cinnamon
Pumpkin pie spice adds warm fall flavor, while extra cinnamon helps the cake taste more like a cinnamon roll instead of a plain pumpkin cake.
Brown Sugar and Granulated Sugar
Brown sugar adds caramel-like depth and moisture, while granulated sugar keeps the cake light and balanced. Together, they create a rich bakery-style pumpkin cake flavor.
Sour Cream
Sour cream keeps the pumpkin cake moist, tender, and soft. It also adds a slight tang that balances the sweetness of the cinnamon swirl and glaze.
Butter and Oil
Melted butter adds rich flavor, while neutral oil helps the cake stay soft for several days. Using both gives this pumpkin cinnamon roll cake the best texture.
Cinnamon Swirl Filling
The cinnamon swirl is made with softened butter, brown sugar, flour, cinnamon, pumpkin spice, and salt. The flour helps the filling stay thick so the cinnamon ribbons bake inside the cake instead of disappearing.
Brown Sugar Vanilla Glaze
The glaze is made with powdered sugar, brown sugar, heavy cream, melted butter, vanilla, and salt. It melts slightly into the warm cake for a sweet cinnamon roll-style finish.
🎃 How to Make Pumpkin Spice Cinnamon Roll Cake
Prepare the Baking Pan
Preheat the oven to 350°F. Grease a 9×13-inch metal baking pan or line it with parchment paper so the pumpkin spice cinnamon roll cake releases easily after baking.
Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and espresso powder if using. This helps the spices and leavening spread evenly through the cake batter.
Make the Pumpkin Cake Batter
In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, sour cream, whole milk, eggs, melted butter, oil, vanilla extract, and maple extract if using. Fold in the dry ingredients just until combined so the pumpkin cake stays soft and fluffy.
Make the Cinnamon Swirl
In a separate bowl, mix the softened butter, brown sugar, flour, cinnamon, pumpkin pie spice, and salt until thick and smooth. The cinnamon swirl should look like soft cookie dough, not a thin liquid.
Assemble the Cake
Spread the pumpkin batter evenly into the prepared baking pan. Drop spoonfuls of the cinnamon swirl mixture over the batter, then gently swirl it through the cake with a butter knife using figure-eight motions.
Bake Until Set
Bake the pumpkin spice cinnamon roll cake for 40–44 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted into the center should come out with moist crumbs but no wet batter.
Add the Brown Sugar Vanilla Glaze
Whisk together the powdered sugar, brown sugar, heavy cream, melted butter, vanilla extract, and salt until smooth. Drizzle the glaze over the warm cake so it melts slightly into the surface like a cinnamon roll glaze.
Serve Warm
Let the cake cool slightly before slicing. Serve warm or slightly warm for the best gooey cinnamon swirl texture and cozy pumpkin spice flavor.
🎃 Pro Tips for the Best Pumpkin Spice Cinnamon Roll Cake
Use Room Temperature Ingredients
Room temperature eggs, sour cream, and milk blend more smoothly into the batter and help create a softer, fluffier pumpkin spice cinnamon roll cake.
Do Not Overmix the Batter
Mix the dry ingredients into the wet ingredients only until combined. Overmixing can make the pumpkin cake dense instead of soft and tender.
Use Pure Pumpkin Puree
Always use pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can affect the flavor and texture of the cake.
Keep the Cinnamon Swirl Thick
The cinnamon swirl mixture should resemble soft cookie dough. If it becomes too soft or runny, refrigerate it for a few minutes before swirling into the batter.
Avoid Overswirling
Gently swirl the cinnamon mixture into the pumpkin batter using a butter knife or skewer. Overswirling can cause the cinnamon ribbons to disappear into the cake.
Use a Metal Baking Pan
A metal 9×13-inch baking pan bakes more evenly than glass and helps prevent an underbaked or gummy center in this pumpkin cinnamon roll cake.
Check the Center Carefully
The cake is done when the center is set and a toothpick inserted into the middle comes out with moist crumbs but no wet batter. Avoid overbaking to keep the cake moist.
Glaze the Cake While Warm
Adding the brown sugar vanilla glaze while the cake is still slightly warm helps it melt into the top for a soft bakery-style finish.
Serve Slightly Warm
This pumpkin spice cinnamon roll cake tastes best slightly warm because the cinnamon swirl becomes extra gooey and the glaze softens beautifully.
🎃 Pumpkin Spice Cinnamon Roll Cake Variations
Cream Cheese Glaze Version
Replace the brown sugar vanilla glaze with a cream cheese glaze for a richer cinnamon roll flavor. Cream cheese pairs perfectly with the warm pumpkin spice and cinnamon swirl filling.
Maple Pumpkin Cinnamon Roll Cake
Add maple extract to the batter and replace some of the heavy cream in the glaze with maple syrup for a cozy maple pumpkin flavor that tastes perfect for fall.
Pecan Cinnamon Roll Cake
Mix chopped pecans or walnuts into the cinnamon swirl filling for added crunch and nutty flavor throughout the pumpkin spice cake.
Chocolate Chip Pumpkin Cake
Fold semi-sweet chocolate chips, white chocolate chips, or cinnamon chips into the batter for extra sweetness and bakery-style texture.
Pumpkin Streusel Cake
Add a buttery streusel topping made with brown sugar, flour, butter, and cinnamon before baking for a crunchy coffee cake-style finish.
Extra Cinnamon Roll Flavor
Increase the cinnamon in the swirl filling and add a small splash of maple extract or butter extract to make the cake taste even more like homemade cinnamon rolls.
Mini Pumpkin Spice Cakes
Divide the batter into muffin tins or mini loaf pans for individual pumpkin cinnamon roll cakes that are perfect for brunches, bake sales, or holiday gatherings.
Salted Caramel Pumpkin Cake
Drizzle salted caramel sauce over the glazed cake for an extra rich dessert variation with deep caramel flavor that pairs beautifully with pumpkin spice.
🎃 Storage and Make Ahead Tips for Pumpkin Spice Cinnamon Roll Cake
How to Store Pumpkin Spice Cinnamon Roll Cake
Store the pumpkin spice cinnamon roll cake tightly covered at room temperature for up to 2 days. The cake stays soft and moist thanks to the pumpkin puree, sour cream, butter, and oil in the batter.
Refrigerator Storage
For longer storage, refrigerate the cake in an airtight container for up to 5 days. Let slices come to room temperature or warm them slightly before serving for the best texture.
How to Reheat
Warm individual slices in the microwave for about 15–20 seconds to soften the cinnamon swirl filling and melt the glaze slightly for fresh bakery-style flavor.
Can You Freeze Pumpkin Spice Cinnamon Roll Cake?
Yes. Wrap individual slices or the entire cake tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Make Ahead Instructions
You can bake the pumpkin cinnamon roll cake one day ahead of time and glaze it before serving. The flavor becomes even richer after the cake rests overnight.
Prepare the Cinnamon Swirl Ahead
The cinnamon swirl filling can be made up to 2 days ahead and stored covered in the refrigerator. Let it soften slightly before swirling into the batter.
Best Texture Tip
For the softest texture and gooey cinnamon swirl filling, serve the cake slightly warm after reheating.
🎃 Pumpkin Spice Cinnamon Roll Cake FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
No. Use pure pumpkin puree for this pumpkin spice cinnamon roll cake. Pumpkin pie filling already contains added sugar and spices, which can make the cake too sweet and affect the texture.
Why is my cinnamon swirl sinking?
The cinnamon swirl may sink if the butter is too melted or the filling is too loose. The swirl should be thick like soft cookie dough before you add it to the pumpkin cake batter.
Can I make this pumpkin cinnamon roll cake ahead of time?
Yes. This cake can be baked one day ahead and stored tightly covered. For the best texture, warm slices slightly before serving so the cinnamon filling becomes soft and gooey again.
Can I use a glass baking pan?
Yes, but a metal 9×13-inch baking pan is best for even baking. If using glass, the cake may need a few extra minutes in the oven, and the center should be checked carefully.
How do I know when the cake is done?
The cake is done when the center is set, the edges are lightly golden, and a toothpick inserted into the middle comes out with moist crumbs but no wet batter.
Can I freeze pumpkin spice cinnamon roll cake?
Yes. Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then warm slightly before serving for the best flavor and texture.
Does this cake taste like cinnamon rolls?
Yes. The buttery brown sugar cinnamon swirl and vanilla glaze give this pumpkin spice cake a cinnamon roll-inspired flavor without yeast, kneading, or rising time.
Can I add nuts or chocolate chips?
Yes. Chopped pecans, walnuts, white chocolate chips, cinnamon chips, or semi-sweet chocolate chips can be added for extra texture and flavor.
Pumpkin Spice Cinnamon Roll Cake
Equipment
- 9×13-inch metal baking pan
- Large mixing bowl
- Medium mixing bowls
- Whisk
- Rubber spatula
- Butter knife or skewer
- measuring cups
- Measuring spoons
- Cooling rack
- Offset spatula or spoon (for spreading batter)
Ingredients
Pumpkin Cake Batter
- 2 ½ cups + 2 tbsp all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 2 tsp pumpkin pie spice
- 2 ¼ tsp ground cinnamon
- Optional: ½ tsp espresso powder
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 cup pumpkin puree
- ½ cup sour cream
- ⅔ cup whole milk
- 2 large eggs
- ½ cup unsalted butter melted
- ¼ cup neutral oil
- 2 tsp vanilla extract
- Optional: ½ tsp maple extract
Cinnamon Swirl
- ⅔ cup unsalted butter softened
- 1 cup packed brown sugar
- ¼ cup all-purpose flour
- 1 tbsp + 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Brown Sugar Vanilla Glaze
- 1 ¼ cups powdered sugar
- 1 tbsp brown sugar
- 2–3 tbsp heavy cream
- 1 tbsp melted butter
- 1 tsp vanilla extract
- Tiny pinch salt
Instructions
Prepare the Pan
- Preheat oven to 350°F.
- Grease a 9×13-inch metal baking pan or line with parchment paper.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and espresso powder if using.
- Set aside.
Make the Pumpkin Batter
- In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, sour cream, milk, eggs, melted butter, oil, vanilla extract, and maple extract if using.
- Whisk until smooth.
- Add the dry ingredients and fold together until just combined. Do not overmix.
- The batter should be thick and creamy but spreadable.
Make the Cinnamon Swirl
- In a medium bowl, combine the softened butter, brown sugar, flour, cinnamon, pumpkin pie spice, and salt.
- Mix until smooth and thick like soft cookie dough.
Assemble the Cake
- Spread the batter evenly into the prepared pan.
- Drop spoonfuls of the cinnamon swirl mixture evenly across the batter.
- Use a butter knife to gently swirl through the batter using figure-eight motions.
- Do not overswirl.
Bake
- Bake for 40–44 minutes or until the center is set and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- The edges should be lightly golden.
- Allow the cake to cool for 15–20 minutes before glazing.
Make the Glaze
- Whisk together the powdered sugar, brown sugar, heavy cream, melted butter, vanilla extract, and salt until smooth and pourable.
- Drizzle over the warm cake.
- Serve warm or slightly warm.
Notes
🎃 More Cozy Pumpkin Recipes You’ll Love
If you love this Pumpkin Spice Cinnamon Roll Cake, make sure to try some of these other cozy pumpkin dessert recipes and fall baking favorites from Sugar Cloud Baking.
- Crumbl Pumpkin Pie Cookies
- Pumpkin Pancakes
- Pumpkin Marshmallow Cookie Skillet
- Pumpkin Cream Cold Brew Tres Leches
- Pumpkin Cheesecake Cookies
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