Gooey pumpkin spice cinnamon filling is swirled into a moist pumpkin cake and topped with vanilla glaze for an easy and delicious Pumpkin Spice Cinnamon Roll Cake.
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
PUMPKIN CINNAMON ROLL CAKE:
This cake was incredibly easy to make, and I didn’t need to use my stand mixer at all. I used a hand mixer, but you could even use a spoon or spatula if desired. The pumpkin spice cinnamon roll cake is great for dessert, but we even had it for breakfast one morning too. It is the perfect Fall treat, and easy enough to make if you need a last minute dessert for a gathering.
This cake would be a great treat for any Fall party, including Halloween and Thanksgiving. I love having a combination of traditional and new desserts for our Thanksgiving feast. In addition to pumpkin and apple pies, a Pumpkin Cinnamon Roll Cake and Pumpkin Tart, will probably be on our dessert table this year! Enjoy these desserts with my favorite Autumn adult beverages: Pumpkin Pie Moscow Mules and Pumpkin Pie Bourbon Cocktails.
The gooey cinnamon roll filling definitely takes this cake to the next level. I added pumpkin pie spice into the cinnamon filling for an extra kick of flavor. If you’re not as big a fan of pumpkin spice, you can use cinnamon only for the filling. Make sure you swirl the filling enough – don’t let it sit all at the top, or you’ll create big crevices. For a darker, richer flavor, you can also use Dixie Crystals Dark Brown Sugar instead of light brown sugar for the filling.
The original recipe from Creations by Kara used only milk and powdered sugar. I adapted it by using half & half and added vanilla extract. The glaze was a bit thicker because of the half & half, which I wanted. I didn’t want it to become too runny. Don’t put the glaze on right out of the oven. Let the cake cool a bit, then pour or pipe the glaze on when it is slightly warm.
I found the cake is best when served warm. If you make it ahead of time, I recommend reheating it in either the microwave or oven, then adding the glaze like stated above.
TOOLS, TIPS & TRICKS FOR PUMPKIN CINNAMON ROLL CAKE:
- You can find my favorite whisks and spatulas in my Amazon shop
- I used a pastry blender to mix the cinnamon filling, but you can use a spatula or two knives.
- Make sure the butter for your filling is softened, but not room temperature.
- If making the cake ahead, re-warm and put the glaze on right before serving
Pumpkin Spice Cinnamon Roll Cake
Pumpkin Spice Cake
- 3 cups all-purpose flour
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 cup milk
- 2 large eggs
- 3/4 cup canned pumpkin, not pumpkin pie filling
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
Pumpkin Spice Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 1 cup Dixie Crystals Light Brown Sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup Dixie Crystals Powdered Confectioners Sugar
- 3-5 tablespoons Half & Half
- 1 teaspoon vanilla extract
Pumpkin Spice Cinnamon Roll Cake
- Heat oven to 350F. Prepare 9 x 13" pan with baking spray and set aside.
- In a medium/large bowl, whisk together flour, sugar, salt, baking powder, and pumpkin pie spice.
- Add in milk, eggs, pumpkin and vanilla extract. Using hand mixer, whisk, or spatula, beat until smooth. Stir in melted butter
- Place filling ingredients into bowl and using a pastry blender, spatula or knives, combine. Sprinkle on top of cake and swirl in using knife or spatula.
- Bake for 30 minutes, or until toothpick/skewer inserted into center comes out clean. Cool for 15-20 minutes, or until just warm.
- Combine glaze ingredients and drizzle or pipe over top of cake. Serve warm.
Enjoy these #PumpkinWeek recipes from our bloggers:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life
Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy
Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories
Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!
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Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.
Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.