Pumpkin Cinnamon Roll Cake

If you’re looking for the easiest, most delicious pumpkin cinnamon roll cake, you’ve come to the right place! This cake reminds me of a blend between a pumpkin coffee cake and cinnamon rolls, a match made in heaven!

Pumpkin Cinnamon Roll Cake

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This pumpkin cinnamon roll cake has a delicious pumpkin cake base with ooey gooey swirls of brown sugar cinnamon filling inside, and it’s topped with a cinnamon roll glaze.

It’s pumpkin perfection in cake form! Enjoy a slice of this cake with a cup of coffee! If you are a pumpkin lover, you will LOVE this recipe.

Pumpkin Cinnamon Roll Coffee Cake

While I love making cinnamon rolls, it can take some time when working with yeast. I wanted a pumpkin cinnamon roll, but in CAKE form. It’s truly the best of both worlds.

I also wanted this recipe to be super easy, so a cake mix helps make it a quick and easy breakfast cake (or dessert) that you can pull together for last-minute occasions. If you love pumpkin cake, you will LOVE this recipe.

Pumpkin Cinnamon Roll Baking Tips

  • Be sure to use canned pumpkin (not to be confused with the sweetened canned pumpkin pie filling).
  • If you don’t have pumpkin pie spice, find a recipe to make your own here!
  • When making the brown sugar cinnamon roll filling, make sure your butter is very soft (or slightly melted) so it can be dropped by the spoonful over the pumpkin cake batter.
  • Swirl the filling into the batter with a knife back and forth until it’s even across. This is the most delicious part, so make sure you drag it to the corners too!
  • Be sure not to over-bake your cake, test it with a toothpick or knife inserted in the center and if it comes out clean, you’re done! This should be around the 25-30 minute mark.
  • I used a butter golden cake mix, but yellow will work perfectly too. Just buy a standard sized cake mix.
  • This pumpkin cinnamon roll cake will store in an airtight container for up to 3 days. It’s so delicious, however, it won’t last that long!
Pumpkin Cinnamon Roll Cake

Now you can call this a breakfast treat (it reminds me of pumpkin cinnamon rolls), but it definitely can stand alone as a dessert as well, so if you’re headed to a fall potluck or celebration and need a pumpkin dessert cake, trust me, this is your recipe!

pumpkin cinnamon cake

It bakes up perfectly in a 9×13 pan so it’s great for cutting into bars or squares for serving a crowd! This would make the BEST quick and easy treat for Thanksgiving.

More Favorite Recipes to Try

pumpkin cinnamon cake

Pumpkin Cinnamon Roll Cake

Looking for the ultimate, moist, delicious pumpkin cinnamon roll cake for the fall? This is it!
SERVINGS 8 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


Pumpkin Cake:

  • 1/3 cup butter - melted
  • 1 can pumpkin - (15 oz. can pumpkin puree)
  • 2 eggs - room temperature
  • 1 tablespoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 box yellow cake mix - (yellow or butter golden)
  • 1 teaspoon baking soda

Cinnamon Roll Swirl Filling:

  • 1/2 cup butter - softened
  • 2/3 cup brown sugar
  • 1 tablespoon flour
  • 1 tablespoon cinnamon

Cinnamon Roll Icing:

  • 2 cups powdered sugar
  • 2 tablespoons butter - melted
  • 3 tablespoons milk - (ideally whole milk) or heavy cream
  • 1 teaspoon vanilla extract


To Make The Pumpkin Cake:

  • Preheat oven to 350°F.
  • Spray a 9×13 baking pan lightly with cooking spray. Set aside.
  • In a large mixing bowl, combine melted butter, canned pumpkin, eggs, vanilla extract, pumpkin pie spice and cinnamon.
  • Mix well until combined. Add cake mix (the dry mix) and baking soda. Beat with an electric mixer until well combined.
  • Pour pumpkin cake batter into prepared 9×13 pan, spreading evenly to corners.

Cinnamon Roll Swirl Filling:

  • In a small mixing bowl, combine softened (or melted and slightly cooled) butter, brown sugar, flour and cinnamon. Stir to combine. If very thick, you can microwave for just a few seconds to soften. Scoop cinnamon roll filling by the spoonful evenly over the pumpkin cake batter. Use a knife to swirl it throughout, evenly.
  • Bake cake for 25-30 minutes (or until a toothpick inserted comes out clean).

Cinnamon Roll Icing:

  • To make glaze, combine ingredients and stir with a whisk until combined. Spread or drizzle the icing over cake. If icing is too runny, add more powdered sugar. If icing is too thick, add a couple of tablespoons of additional milk.


Calories: 652kcalCarbohydrates: 104gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 100mgSodium: 825mgPotassium: 98mgFiber: 2gSugar: 76gVitamin A: 763IUVitamin C: 1mgCalcium: 187mgIron: 2mg
Tried this recipe?Let us know how it was!

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  1. We love cinnamon roll cake, but when you add pumpkin..it takes it to a whole new level!! So yummy!

  2. I feel like you were maybe reading my mind! This cake is unbelievable! So delicious! I love it! I need to go brew another pot of coffee to have with this cake… and then maybe have some more later for dessert! ;)

  3. Totally had to have a scoop of cinnamon ice cream with this. This is rocking my world and I LOVE it! So delicious!

  4. In the oven and smells divine. Not sure if I should cool completely before icing – but I think I will. Thanks for the recipe!

    1. Courtney Whitmore says:

      You can do it either way, so you can let the icing spread over a warm cake or let it cool and do more of a drizzle. Delicious either way!

5 from 6 votes (2 ratings without comment)

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