Breakfast · Cakes and Cupcakes · Fall (Halloween & Thanksgiving)

Pumpkin Cinnamon Roll Coffee Cake

If you are a pumpkin lover, quick! Avert your eyes.  Don’t look at this recipe because once you do, you’ll want to make it, and once you make it, you won’t be able to stop eating it.

Sweet, pumpkin cake, drizzled and swirled with sweet, buttery cinnamon and sugar, and topped with a creamy glaze.

Clearly, a recipe worth of the Betty Crocker Clinic.  Pumpkin lovers, get your dish soap ready.

It’s June.  The time of year I start getting excited for fall, and cooking with pumpkin and pinning holiday ideas all over Pinterest.  “Happy Half Christmas!” I posted on my Facebook page a few days ago.

I have a sickness.

This recipe is going to become a new standby for me for playdates, coffee dates, brunch, pregnant friends, Christmas or Thanksgiving breakfast– and although you  might just want to save it to make in, say, October- when it’s normal to cook with pumpkin- I’ll be making it all year round.

Because that’s just how I roll.


Recipe from The Picky Palate.

1 box yellow cake mix

4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can pumpkin

1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon

3/4 cups powdered sugar
1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

Directions:Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray (or line it with parchment paper).

Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake

Then take a knife and run it through to swirl.

Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares.

Refrigerate if not serving same day. Enjoy with milk!

Makes 16 to 20 squares


7 thoughts on “Pumpkin Cinnamon Roll Coffee Cake

  1. Hi, You should use a jelly roll pan- (12×17) You could use a 9×13 inch pan if you don't have a jelly roll pan, but only use about 2/3 of the batter. Thanks for visiting!

  2. I think I'm going to make this for a homeschool brunch. Question though: What is the consistency like? In the pictures it looks a little like pumpkin pie, but it's made with cake mix. So is it more like a cake texture? Can't wait to try it! Thanks!

  3. It is very dense and moist. Kind of a mix between pumpkin pie and cake. Definitely leaning more towards the pie texture though. Thanks for visiting, and enjoy!

  4. Yes, I love pumpkin and can trace this love back to the fact that I was born on Thanksgiving! Can’t have too many pumpkin recipes and am happily adding this to my list. Thanks.

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