If fall were a cake, she’d be this Pumpkin Cinnamon Roll Cake, soft, gooey, perfectly spiced, and drizzled with creamy icing that melts right into every cinnamon swirl. It’s everything you love about a cinnamon roll, but baked into a buttery (well, dairy-free buttery), one-pan cake that’s ridiculously easy to throw together. No yeast, no rolling, no chill time, just pure cozy fall bliss baked into every bite.
why you'll love them!
- No yeast, no rolling, no waiting. It’s all the cinnamon roll flavor in an easy one-pan cake.
- Perfectly spiced. Every bite tastes like fall thanks to pumpkin puree and plenty of cinnamon.
- Dairy-free and delicious. Made with oil and non-dairy milk, but still soft, rich, and buttery-tasting.
- Crowd-pleaser. Perfect for brunch, Thanksgiving breakfast, or when you’re craving something cozy with your coffee.
Pumpkin Cinnamon Roll Cake Ingredients
- Pumpkin puree: The star of the show! Adds moisture, flavor, and that signature pumpkin color.
- Oil: Keeps the cake tender and replaces the butter. I like using canola or avocado oil.
- Milk: Any kind works — oat, almond, or soy all do the trick.
- Brown sugar: Adds warmth and depth to both the cake and the cinnamon swirl.
- Flour & baking powder: Give the cake structure and lift.
- Pumpkin pie spice: Because it wouldn’t be fall without it.
- Cinnamon swirl: Brown sugar + cinnamon + a drizzle of oil = gooey cinnamon roll vibes in every bite.
- Icing: A mix of powdered sugar, milk, and a touch of vanilla.
Tips for Success
- Don’t overmix the batter, stir until everything is just combined so your cake stays fluffy.
- Swirl gently! Use a knife or toothpick to swirl the cinnamon mixture through the top of the batter for that signature marbled look.
- Serve warm. This cake is next-level when it’s still a little gooey and drizzled with icing while warm.
How to Store It
- Let the cake cool completely before covering it.
- Store at room temperature for up to 2 days or in the fridge for up to 5 days.
- Warm individual slices in the microwave for 10–15 seconds to bring back that soft, gooey texture.
How to Freeze Pumpkin Cinnamon Roll Cake
Here’s how to save some for later (or your future self):
- Let the cake cool completely after baking — icing and all.
- Slice into individual pieces and wrap each one tightly in plastic wrap or foil.
- Place the wrapped pieces in a freezer-safe bag or container.
- Freeze for up to 2 months.
- When ready to enjoy, thaw a slice in the fridge overnight, then warm it in the microwave for 15–20 seconds before serving.
It’ll taste freshly baked, promise.
If you make these Pumpkin Cinnamon Roll Cake, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Pumpkin Cinnamon Roll Cake
Ingredients
Cinnamon Swirl Filling
- ½ cup packed light brown sugar
- 2 tbsp granulated sugar
- 1 tbsp ground cinnamon
- 3 tbsp dairy-free butter melted
Pumpkin Cake
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup neutral oil like avocado or canola
- 2 large eggs room temperature
- 1 tsp vanilla extract
Cream Cheese Glaze
- 4 oz cream cheese softened
- 2 tbsp butter softened
- 1 cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and line an 8×8-inch square pan with parchment.
- Make the cinnamon swirl: Stir together brown sugar, granulated sugar, cinnamon, and melted dairy-free butter until sandy. Set aside.
- Make the pumpkin cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. In a large bowl, whisk pumpkin puree, both sugars, oil, eggs, and vanilla until smooth. Fold in dry ingredients until just combined.
- Spread half the batter into the prepared pan. Sprinkle half the swirl mixture over it. Repeat with remaining batter and swirl mixture, finishing with dollops on top. Use a butter knife to marble it slightly.
- Bake 35–40 minutes, until a toothpick comes out mostly clean (a few moist crumbs are fine).
- Make the glaze: Beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and just enough milk for a drizzle consistency.
- Once cake is cool, drizzle glaze over the top. Slice and enjoy!
I would like to make this this week but what is the other stuff you drizzle on top, the brown gooey one. Is it caramel? I don’t see a recipe or even mention of it.
Thanks!!
Hey Shannon!! Hope you love this recipe. I made a caramel sauce!
– 3 tbsp creamy almond butter
– 1/4 cup maple syrup
– 2 tbsp melted coconut oil
– pinch of salt
Really delicious. Recommend for anyone to try
Thank you so much!!
Making this today! Looks delish. Question – what is the other brownish glaze you are putting on top of the cream cheese icing when serving?
Hey !! It is a caremel sauce!
-3 tbsp creamy almond butter
– 1/4 cup maple syrup
– 2 tbsp melted coconut oil
– pinch of salt