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Irresistible Cinnamon Roll Pumpkin Cake Recipe You Need to Try

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Learn how to make delicious Cinnamon Roll Pumpkin Cake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 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

Instructions

  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.

Find it online: https://claracooking.com/cinnamon-roll-pumpkin-cake/