Irresistible Cinnamon Roll Pumpkin Cake Recipe You Need to Try

When I think about the flavors that wrap around me like a cozy quilt on a crisp autumn morning, Cinnamon Roll Pumpkin Cake always comes to mind. It’s that perfect blend of warm spices, tender pumpkin, and sweet cinnamon swirls that feels like a hug from Mama Lu herself. Growing up in that old white farmhouse nestled deep in the Blue Ridge Mountains, every bite of a cinnamon-spiced treat carried stories — stories whispered over the hum of the wood stove, with flour-dusted hands and hearts full of love. This cake isn’t just dessert; it’s a slice of home, a memory, and a little bit of magic baked right into each tender crumb.

Why You’ll Love This Cinnamon Roll Pumpkin Cake

There’s something about the marriage of cinnamon rolls and pumpkin cake that just sings comfort. In our family, food was never about rushing or perfection — it was about sharing moments. This Cinnamon Roll Pumpkin Cake captures that spirit perfectly. The pumpkin keeps the cake moist and tender, while the cinnamon swirl adds pockets of gooey, spicy sweetness that remind me of Mama Lu’s skillet cornbread drizzled with blackberry jam.

What makes this cake so special is how it bridges two worlds — the rustic warmth of pumpkin spice and the indulgent comfort of cinnamon rolls — all in one easy-to-make treat. It’s a cake that doesn’t demand much fuss but rewards you with layers of flavor and texture that feel like a Sunday afternoon on the porch swing, watching the leaves turn gold. Whether you’re baking for family, friends, or just to fill your own kitchen with that cozy, fall aroma, this cake will quickly become a cherished ritual.

Ingredients You’ll Need for This Cinnamon Roll Pumpkin Cake

• 2 cups all-purpose flour (you can substitute half with whole wheat for a nuttier flavor)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup pumpkin puree (homemade or canned, but homemade always reminds me of Mama Lu’s garden harvests)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil or melted butter (butter gives a richer taste, a trick I picked up from my grandmother’s Sunday pot roasts)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk (or regular milk with 1 teaspoon vinegar as a substitute)
• For the cinnamon swirl:
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter
• For the glaze (optional but heavenly):
• 1 cup powdered sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Nutrition Facts

• Calories: Approximately 320 per serving (based on 12 servings)
• Protein: 4g
• Fat: 14g (mostly from the butter or oil)
• Carbohydrates: 45g
• Fiber: 2g (thanks to the pumpkin and whole wheat option)
• Sugar: 25g (mostly from the brown sugar and glaze)
• Sodium: 200mg

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Steps to Create Your Cinnamon Roll Pumpkin Cake

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to keep things tidy — Mama Lu always said a clean pan makes for a happy cake.
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set this aromatic mixture aside.
3. In a large mixing bowl, whisk pumpkin puree, granulated sugar, brown sugar, and oil (or melted butter) until the sugars start to dissolve and the mixture feels silky.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and buttermilk, folding gently to keep the batter light.
5. Gradually add the dry ingredients to the wet ingredients, folding until just combined. Overmixing is the enemy of tender cakes, a lesson Mama Lu taught me with her biscuits that never turned out tough.
6. Pour half of the batter into your prepared pan and smooth it out evenly with a spatula.
7. Mix the cinnamon swirl ingredients — brown sugar, cinnamon, and melted butter — in a small bowl until it forms a crumbly, fragrant topping.
8. Sprinkle half of the cinnamon swirl mixture evenly over the batter in the pan.
9. Pour the remaining batter on top and spread it gently. Finish with the rest of the cinnamon swirl mix scattered over the surface.
10. Take a butter knife or skewer and gently swirl the cinnamon topping into the batter, creating beautiful ribbons of cinnamon goodness.
11. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean (watch the edges — they should be golden and pulling away slightly from the pan).
12. Let the cake cool in the pan for at least 15 minutes before drizzling the glaze on top. To make the glaze, whisk powdered sugar, milk, and vanilla until smooth and pourable.
13. Slice, serve warm or at room temperature, and enjoy with a cup of strong coffee or sweet tea, just like we did on those slow Sunday mornings on the porch swing.

Tips for Making the Best Cinnamon Roll Pumpkin Cake

One of the things Mama Lu and I shared was the belief that good food is made with patience and love, not rushed. Here are a few tips from my kitchen to yours: Learn more: Irresistible Brown Butter Pumpkin Blondies You Need to Try

• Use fresh spices: Ground cinnamon, nutmeg, and cloves lose their punch over time. Fresh spices make all the difference in a spice-forward cake like this one.
• Don’t overmix: Fold your dry ingredients gently to keep the cake tender and light — no one wants a dense pumpkin cake.
• Make your own pumpkin puree: If you have the time, roasting a sugar pumpkin and pureeing it yourself adds a depth of flavor that canned just can’t match.
• Swirl with care: When swirling the cinnamon topping, don’t overdo it. You want pretty ribbons, not a mudslide.
• Glaze it up: The glaze is optional but trust me, it adds just the right touch of sweetness and shine that brings the whole cake together.

Serving Suggestions and Pairings

Back home in the Blue Ridge, we often ate cakes and pies with a simple scoop of fresh cream or a pat of butter melting slowly on top. For this Cinnamon Roll Pumpkin Cake, I like to serve it with:

• A dollop of whipped cream or a scoop of vanilla bean ice cream for that creamy contrast
• A steaming mug of black coffee or chai tea — the spices in the cake and tea play so nicely together
• Fresh apple slices or a spiced pear compote for a little extra autumnal flair
• And if you’re feeling indulgent, a drizzle of warm caramel sauce makes it feel like a holiday celebration any day of the week

Storage and Reheating Tips

I remember how Mama Lu would wrap leftover cakes and breads in clean kitchen towels and tuck them into a cool corner of the pantry, saving a little sweetness for the next day. Here’s how to keep your Cinnamon Roll Pumpkin Cake just as delightful:

• Store the cake in an airtight container at room temperature for up to 3 days.
• If you want it to last longer, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
• To reheat, warm individual slices in the microwave for 15-20 seconds or in a low oven (300°F) for about 10 minutes until warmed through.
• If you froze the cake, adding a quick drizzle of glaze or a pat of butter after reheating brings back that fresh-from-the-oven feeling.

Frequently Asked Questions

What are the main ingredients for Cinnamon Roll Pumpkin Cake?

The main ingredients for Cinnamon Roll Pumpkin Cake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Cinnamon Roll Pumpkin Cake?

The total time to make Cinnamon Roll Pumpkin Cake includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Cinnamon Roll Pumpkin Cake ahead of time?

Yes, Cinnamon Roll Pumpkin Cake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Cinnamon Roll Pumpkin Cake?

Cinnamon Roll Pumpkin Cake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Cinnamon Roll Pumpkin Cake suitable for special diets?

Depending on the ingredients used, Cinnamon Roll Pumpkin Cake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Every time I bake this Cinnamon Roll Pumpkin Cake, I’m transported back to that farmhouse kitchen where Mama Lu’s gentle hands worked magic with simple ingredients and a heart full of grace. It’s more than a recipe — it’s a way to slow down, savor the moment, and share a little warmth with those we love. Whether you’re new to baking or someone who has spent countless afternoons with flour on your hands, this cake is a reminder that the best food comes from the heart, with a pinch of salt and a whole lot of soul.

So pull out your mixing bowls, light a candle, and let this cake fill your home with the kind of comfort that only a cinnamon-swirled, pumpkin-spiced slice of heaven can bring. And maybe, just maybe, you’ll feel a little bit of that Blue Ridge magic too.