This Pumpkin Cinnamon Roll Cake gives you the flavors of a classic cinnamon roll in a layered cake that is much easier to put together. Two square cake layers are filled with a cinnamon-brown sugar swirl and cream cheese filling, then finished with a maple glaze.
The pumpkin cake is soft and warmly spiced, while the cinnamon layer adds buttery brown sugar throughout. Cream cheese filling in the middle and maple glaze on top make this a rich fall dessert without needing yeast, rolling, or shaping.
Why You’ll Keep Making This Cake
No Yeast Required: Gives you cinnamon roll flavor without making or proofing a yeast dough.
Layered Dessert: Two cake layers create a generous cream cheese center in every slice.
Fall-Friendly: Pumpkin, cinnamon, pumpkin pie spice, and maple syrup all work naturally together.
Make-Ahead Friendly: The cake can be chilled before slicing, making it convenient for gatherings.
Easy to Portion: The square layers make it simple to cut into individual servings.
Great for Holidays: Works well on a Thanksgiving dessert table, fall brunch spread, or weekend baking menu.
Ingredient Notes & Easy Substitutions
Pumpkin Puree: Use plain pumpkin puree rather than pumpkin pie filling. It adds moisture and pumpkin flavor without bringing additional sugar or spices.
Buttermilk: Buttermilk helps keep the cake tender and adds a slight tang that balances the sweetness. If needed, plain milk can be used.
Light Brown Sugar: Brown sugar gives both the cake and cinnamon swirl a deeper sweetness. Pack it firmly when measuring.
Cream Cheese: Use softened cream cheese so the filling blends smoothly with the butter and powdered sugar.
Pure Maple Syrup: Pure maple syrup gives the glaze its distinctive flavor. It also pairs naturally with the cinnamon and pumpkin in the cake.
Pumpkin Pie Spice: This adds a broader spice profile than cinnamon alone. If you are making your own blend, cinnamon, ginger, nutmeg, and cloves are a good starting point.
Chef’s Tip: Make sure the cake layers are completely cool before adding the cream cheese filling. A warm cake can soften the filling and make the layers harder to stack neatly.
Pumpkin Cinnamon Roll Cake
This pumpkin cinnamon roll cake is a perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. It tastes just like you are eating a cinnamon roll! This is one of the best fall cakes!
Preheat oven to 350°F (175°C). Line two 8-inch square pans with parchment and lightly grease.
Whisk flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a bowl.
Beat butter, granulated sugar, and brown sugar until creamy. Add eggs one at a time, then mix in pumpkin and vanilla.
Add the dry ingredients alternately with buttermilk, mixing just until combined. Divide the batter between the prepared pans.
Mix the melted butter, brown sugar, flour, cinnamon, pumpkin pie spice, and salt for the cinnamon swirl. Spoon over the batter and gently swirl with a knife.
Bake for 27–31 minutes, until a toothpick comes out with a few moist crumbs. Cool completely.
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, cream, and salt, then beat until creamy.
Place one cake layer on a serving plate. Spread the cream cheese filling evenly over the top, then add the second cake layer.
Whisk the powdered sugar, maple syrup, milk, vanilla, and cinnamon for the glaze. Drizzle over the top of the cake.
Chill for 30 minutes for cleaner slices, then cut into squares and serve.
Notes
Serve slightly chilled with a hot cup of coffee, chai, or pumpkin spice latte.
Add toasted pecans or walnuts over the maple glaze for a crunchy finish.
Serve with a dollop of whipped cream for an extra indulgent fall dessert.
For Thanksgiving or holiday gatherings, dust the top lightly with cinnamon just before serving.
Keyword Best pumpkin cinnamon roll cake, pumpkin cinnamon roll cake
Nutrient
Per Serving
Calories
602 kcal
Carbohydrates
76g
Protein
6g
Fat
32g
Fiber
1g
Sugar
76g
Sodium
390mg
Common Mistakes to Avoid
Warm Cake Layers: Let the cake cool completely before adding the cream cheese filling so it stays in place.
Uneven Layers: Divide the batter as evenly as possible between the two pans for cake layers of similar thickness.
Overmixing the Batter: Stop mixing once the dry ingredients are incorporated to help keep the cake tender.
Too Much Swirl: Avoid aggressively mixing the cinnamon topping into the batter or the distinct swirl can disappear.
Soft Filling: If the cream cheese filling feels too loose, chilling it briefly can make spreading easier.
Overbaking: Start checking the cake toward the end of the baking range so the layers do not dry out.
Easy Ways to Change It Up
Pecan Topping: Sprinkle toasted chopped pecans over the maple glaze.
Walnut Topping: Use toasted walnuts for a slightly more earthy finish.
Extra Spice: Add a little ground ginger or nutmeg to the pumpkin cake batter.
Maple Cream Cheese Filling: Replace some of the vanilla in the filling with maple syrup.
Cinnamon Glaze: Increase the cinnamon in the maple glaze for a stronger spice note.
Chocolate Chip Version: Fold mini chocolate chips into the cake batter before dividing it between the pans.
Apple Addition: Add finely diced apple to the batter for an apple-pumpkin variation.
Refrigerator Storage: Because of the cream cheese filling, keep the assembled cake covered in the refrigerator for up to 4 days.
Freezing: Freeze individual cake slices tightly wrapped for up to 2 months.
Before Serving: Let refrigerated slices sit briefly at room temperature if you prefer a softer cake texture.
Glaze Storage: If preparing the glaze separately, keep it covered and refrigerated until needed.
Freshness Tip: Store the cake covered to prevent the exposed cake layers from drying out.
Frequently Asked Questions
Can I make this cake the day before serving? Yes. The assembled cake can be refrigerated overnight, which also gives the filling time to firm up between the layers.
Why did my cake layers rise unevenly? Uneven batter distribution between the pans can cause one layer to bake differently from the other. Divide the batter as evenly as possible.
How do I get cleaner cake slices? Chilling the assembled cake for the recommended 30 minutes helps firm the filling and makes slicing easier.
Can I use a 9-inch square pan instead? The recipe is designed for two 8-inch square pans, so changing the pan size will affect the thickness and baking time of the layers.
Why is my cream cheese filling too soft? The butter or cream cheese may have been too warm, or too much liquid may have been added. Chilling the filling briefly can make it easier to spread.
How should I divide the cinnamon swirl between the cakes? Distribute the mixture between both pans so each cake layer has its own cinnamon swirl before baking.
Can I leave out the maple glaze? Yes. The cake already has a sweet cream cheese filling, so it can be served without the glaze if you prefer a less sweet finish.
What type of pumpkin should I use? Use plain pumpkin puree with no added sugar or spices. Pumpkin pie filling is formulated differently and can change the sweetness and consistency of the cake.
