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!
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Servings: 12
Equipment
- Two 8-inch square baking pans
- Large mixing bowls
- Medium Mixing Bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Offset Spatula
- Cooling Rack
- Small Saucepan
Ingredients
For the Pumpkin Cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 cup pumpkin puree
- ½ cup buttermilk
- 2 teaspoons vanilla extract
For the Cinnamon Swirl
- ½ cup unsalted butter melted
- ¾ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1½ tablespoons ground cinnamon
- ½ teaspoon pumpkin pie spice
- Pinch of salt
For the Cream Cheese Filling
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Pinch of salt
For the Maple Glaze
- 1½ cups powdered sugar
- 3 tablespoons pure maple syrup
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- 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.