Fall is in the air and pumpkin spice flavored treats are popping up everywhere. You will want to make sure to put this Pumpkin Cinnamon Roll Cake at the top of your must try list.
I love pumpkin dessert season and it can never start too early for me. I have already made my first pumpkin pie and I have been adding pumpkin spice to almost everything! Today’s recipe for pumpkin cinnamon roll cake starts with an old favorite, Cinnamon Roll Cake. We have been enjoying it as a family for years and I thought it was about time I put a pumpkin twist to it.
I had an open can of pumpkin puree and some pumpkin pie spice just begging to be used last week. So I decided they would be the perfect addition to this yummy cinnamon roll cake. I added in some pumpkin pie spice into the batter and then pumpkin puree into the filling. And then swirled the two together.
The cake is then drizzled with some powdered sugar and more pumpkin spice goodness.
This pumpkin pie cinnamon roll cake is ooey, gooey and delicious.
The pumpkin flavor perfectly compliments the cinnamon goodness. Cinnamon and pumpkin are soul mates.
For more pumpkin recipes, check out:
Creamy Pumpkin Pie Ice Cream
Delicious Pumpkin Cheesecake Bars
Unforgettable Pumpkin Pie Cake
Pumpkin Cinnamon Roll Cake Recipe
Pumpkin Cinnamon Roll Cake
- 3 c. flour
- 1/4 tsp salt
- 1 c. sugar
- 4 tsp. baking powder
- 2 tsp pumpkin pie spice
- 1 1/2 c. milk
- 2 eggs
- 2 tsp. vanilla
- 1/2 c. butter melted
- 1/2 c. butter softened
- 1 c. brown sugar
- 2 Tbsp. flour
- 1 Tbsp. cinnamon
- 1/3 cup pumpkin puree
- 1 c. powdered sugar
- 2-3 Tbsp. milk
- 1 tsp. vanilla
- 1/2 tsp pumpkin pie spice
- Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan.
- Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife.
- Bake at 350 for 28-32 minutes.
- Combine all ingredients and mix until smooth.
- Drizzle over the warm cake