Description
Learn how to make delicious Cinnamon Roll Pumpkin Cake. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 2 cups all-purpose flour (can substitute with 1:1 gluten-free flour blend)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional, but it adds warmth)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil (or melted coconut oil for a slight coconut flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk + 1 teaspoon lemon juice, let sit 5 minutes)
- For the cinnamon swirl:
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
- For the glaze (optional but recommended):
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking. I often find that parchment makes cleanup a breeze, especially when Eli wants to help with dessert.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This spice blend is what gives the cake its cozy character, so don’t rush this step—take a moment to inhale those warm aromas.
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and oil. Mix well until smooth. This reminds me of those early cooking experiments where I learned that texture matters just as much as flavor.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The eggs help bind everything together and give the cake its tender crumb.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir gently just until combined—overmixing can make the cake tough. I’ve learned this the hard way, especially when I was juggling dinner parties and underestimated the power of patience in the kitchen.
- In a small bowl, mix the brown sugar, cinnamon, and melted butter for the cinnamon swirl. This is the simple magic that turns a plain pumpkin cake into something special.
- Pour half of the batter into the prepared pan, spreading it evenly. Drizzle half of the cinnamon swirl mixture over the batter, then use a knife or skewer to gently swirl it through the batter. Repeat with the remaining batter and cinnamon mixture. The swirls don’t have to be perfect—this is homemade comfort food, not a bakery showpiece.
- Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean or with just a few moist crumbs. Keep an eye on it after 35 minutes; ovens vary, and I’ve learned that trusting your senses beats relying on timers alone.
- Let the cake cool completely in the pan on a wire rack. This step is crucial if you want that perfect slice without crumbling everywhere. It’s a great chance to catch up with family or prep your glaze.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake. This finishing touch is optional but adds a lovely sweet contrast to the spiced pumpkin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cinnamon Roll Pumpkin Cake, recipe, cooking, food
