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You know that feeling when you step into a pumpkin patch on an early October morning, and the sun hits the orange gourds just right? That was me last weekend, wandering around our local farm stand with a latte in hand, inhaling all the cozy fall vibes. I spotted the plumpest little sugar pumpkins calling my name (yes, really!), and in that moment I decided I needed something more swoon-worthy than the usual loaf. I needed a mash-up: part pumpkin loaf, part cinnamon roll, and all the warm fuzzies of home baking.
Enter the Pumpkin Cinnamon Roll Cake—my latest autumn obsession and soon to be your family’s new favorite. Picture a soft, tender cake bursting with real pumpkin puree, threaded through with gooey cinnamon-sugar ribbons, then drenched in a dreamy vanilla glaze. It’s like your coziest sweater in dessert form, ready to comfort you one slice at a time.
Why You’ll Love This
- Two classics in one: pumpkin bread meets cinnamon roll (game changer!).
- Made with everyday pantry staples—no hunting for fancy ingredients.
- Whole wheat pastry flour adds a whisper of nuttiness and extra fiber.
- Greek yogurt keeps it super tender and adds a touch of tang.
- Perfect for breakfast, brunch, tea time, or a late-night sweet fix.
- Ready in under an hour (bake time included)—because who has all day?
- Sweet enough to satisfy your sugar cravings but balanced by real pumpkin.
- Bonus: the vanilla glaze doubles as a dip for apple slices or drizzled on coffee cake.
Ingredient Notes
Let’s talk about the cast of characters in this cozy bake:
- Whole wheat pastry flour: I love swapping half the flour for this—the cake still comes out fluffy, but with a lovely nutty hint. If you prefer a lighter crumb, substitute half of it with regular all‐purpose flour.
- Granulated sugar: Keeps things sweet, but feel free to reach for maple sugar if you want extra fall flair. It’ll give a slightly woodsy note (yum!).
- Spices: Ground cinnamon, nutmeg, ginger, and optional cloves give you that true pumpkin-spice magic. Freshly ground cinnamon will up your game big time.
- Pumpkin puree: Make sure it’s pure pumpkin—not pie filling. You want that unadulterated veggie flavor, not extra sugar or spices.
- Oil + Greek yogurt: A little neutral oil (canola or light olive) keeps the cake moist, while Greek yogurt adds creaminess and tang (and extra protein!). Full-fat yields the richest texture, but low-fat works too.
- Eggs & vanilla: Room-temperature eggs help everything come together beautifully, and a splash of pure vanilla adds a cozy, homey aroma.
Step-by-Step Directions
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Prep your pan & oven: Preheat to 350°F (175°C). Grease a 9-inch Bundt or springform pan with nonstick spray (or butter) and dust with flour, tapping out any extra. Trust me, this little trick means your cake pops right out without drama.
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Whisk the dry stuff: In a big bowl, combine the flours, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and optional cloves. You’ll get a whiff of fall in every sniff—go ahead and inhale.
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Mix the wet ingredients: In another bowl, whisk together pumpkin puree, oil, Greek yogurt, eggs, and vanilla until silky smooth. Don’t overdo it—stop once the lumps are gone. Overmixing is the quickest way to a rubbery cake (no thanks!).
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Gently fold: Pour the wet mix into the dry and fold with a spatula until just combined. A few streaks of flour here and there are totally fine—sometimes they make rustic swirls!
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Stir up your cinnamon swirl: In a small bowl, mix brown sugar, ground cinnamon, and melted butter until crumbly. This is the gooey ribbon that makes your heart skip a beat.
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Layer & swirl: Spoon half the batter into your prepared pan. Scatter half of the cinnamon-sugar over it (don’t be shy!). Top with the remaining batter and then dollop the rest of the swirl mix on top. Using a butter knife, gently swirl in figure eights—just a few turns for those beautiful marble ribbons (but again, don’t over-swirl!).
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Bake: Slide into the oven for 40–45 minutes. Mine hit gold at 42, but ovens vary (mine’s a tad optimistic), so start checking at 38 minutes. You’re aiming for a toothpick to come out with a few moist crumbs clinging—not completely clean.
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Cool & glaze: Let the cake chill in the pan for about 10 minutes—this gives it time to set so nothing falls apart. Flip onto a wire rack. While it cools, whisk together powdered sugar, milk (or cream), and vanilla until you have a pourable glaze.
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Drizzle & devour: When the cake is still slightly warm, drizzle that vanilla glaze all over. Let it drip down the sides for maximum cozy vibes. Slice with a serrated knife for the prettiest pieces.
Variations & Flavor Twists
- Pumpkin-Maple: Swap brown sugar in the swirl for maple sugar (or mix with a drizzle of real maple syrup) for a deeper, woodsy sweetness.
- Gluten-Free: Use a trusty 1:1 gluten-free baking mix in place of the flours, and cut the yogurt by a tablespoon so the batter isn’t too loose.
- Pecan Crunch: Toss chopped toasted pecans over the glaze right after drizzling for an irresistible crunch.
- Cream Cheese Drizzle: Whip a couple ounces of cream cheese into your glaze for tangy richness—think pumpkin cheesecake vibes.
- Chai Spice Kick: Add ½ teaspoon cardamom and a pinch of black pepper to the dry mix, and suddenly you’ve got a cozy chai-inspired twist.
Storage & Reheating Tips
This cake plays nice in the fridge—store slices in an airtight container for up to 4 days. The spices actually mellow and mingle more over time (so you can feel smart about baking ahead). For longer stints, wrap each slice in plastic, then foil, and freeze for up to 2 months.
When you’re ready to indulge, thaw overnight in the fridge or zap in the microwave for 15–20 seconds on low. If you want that just-out-of-the-oven warmth, pop it in a 300°F oven for 5 minutes. The glaze might soften a bit, but that’s part of the cozy charm!
Let’s Chat!
There you have it—Pumpkin Cinnamon Roll Cake in all its gooey-swirled glory. I hope this recipe brings a little fall comfort straight to your kitchen (and maybe a dash of nostalgia for cozy mornings or Sunday brunches). If you give it a whirl, please leave me a comment below—tell me your favorite swap or how many slices you managed to hide from the family (no judgment here!). Happy baking, friends, and may your ovens always smell like pumpkin spice bliss.
Pumpkin Cinnamon Roll Cake
Ingredients
- ½ cup (100 g) brown sugar, packed Cinnamon Swirl
- 2 Tbsp ground cinnamon Cinnamon Swirl
- 2 Tbsp melted butter Cinnamon Swirl
- 1 cup (120 g) powdered sugar, sifted Vanilla Glaze
- 1-2 Tbsp milk or cream Vanilla Glaze
- ¼ tsp vanilla extract Vanilla Glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan or springform pan, tapping out excess flour. This tip ensures the cake pops right out.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Smell that warm spice blend? It’s pure fall in a bowl.
- In another bowl, whisk pumpkin puree, oil, Greek yogurt, eggs, and vanilla until smooth. Don’t overmix—just enough to combine.
- Pour the wet mix into the dry ingredients and fold gently with a spatula until just blended. A few streaks of flour are okay; overmixing can make the cake tough.
- Mix brown sugar, cinnamon, and melted butter in a small bowl. Pour half the cake batter into the pan, then scatter half the cinnamon mixture on top. Layer the remaining batter and swirl with a knife to create ribbons.
- Bake for 40–45 minutes, or until a toothpick in the center comes out with a few moist crumbs. Oven temperatures vary—mine was done at 42 minutes.
- Let the cake rest in the pan for 10 minutes, then invert onto a wire rack. While it cools, whisk powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the slightly warm cake.
- Use a serrated knife for clean cuts. Serve warm with coffee, tea, or a mug of spiced latte. Enjoy the swirl in every bite!
