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Pumpkin-Cinnamon-Roll-Cake
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5 from 2 votes

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 8x8-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!