Are you a fan of fall flavors? This Pumpkin Cinnamon Roll Sheet Cake with Pumpkin Spice Glaze combines the best of pumpkin, cinnamon, and warm spices in one delicious, easy-to-make dessert. With a hidden cinnamon-sugar layer and a pumpkin spice glaze on top, this sheet cake is perfect for gatherings or any time you’re craving a cozy fall treat.
Why You’ll Love This Sheet Cake Recipe
Perfect Fall Flavors: This cake combines pumpkin, cinnamon, and warm spices in every bite. Easy to Make: Simple ingredients and steps make this a great recipe for bakers of all levels. The Cinnamon Sugar Layer is A delightful surprise layer of cinnamon sugar that adds extra flavor and mimics a cinnamon roll. Pumpkin Spice Glaze: A perfect topping that adds sweetness and enhances the pumpkin flavor.
How To Make Pumpkin Cinnamon Roll Sheet Cake
Save this recipe and make it with apples, apple spice, then drizzle with caramel sauce. Yum!
Pumpkin Cinnamon Roll Sheet Cake with Pumpkin Spice Glaze
Ingredients:
- For the Cake:
- 2 cups all-purpose flour (or gluten-free flour)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- Cinnamon Sugar Layer:
- 1 1/2 cup granulated sugar
- 1 1/2 tbsp ground cinnamon
- For the Pumpkin Spice Glaze:
- 1 ½ cups powdered sugar
- 2 tbsp milk + more if needed to thin out
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
Instructions:
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease or line with parchment paper a 9×13-inch pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, ground cinnamon, and salt.
- In a large bowl, mix the canned pumpkin, granulated sugar, brown sugar, and oil. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Create the Cinnamon Sugar Layer:
- In a small bowl, blend 1 cup of granulated sugar with 1 tablespoon of ground cinnamon.
- Layer the Cake Batter:
- Pour half of the cake batter into the prepared 9×13-inch pan. Spread it evenly.
- Sprinkle the cinnamon sugar mixture evenly over the first layer of batter.
- Carefully pour the remaining batter on top of the cinnamon sugar layer, smoothing it out.
- Bake:
- Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs. Immediately poke holes with a toothpick over the entire cake. At least 50 all the way down to the bottom.
- Make the Pumpkin Spice Glaze:
- In a medium bowl, whisk together powdered sugar, milk, pumpkin pie spice, and vanilla extract until smooth and pourable. Add more milk if needed to achieve your desired consistency. Pour over the entire hot cake.
- Let the Cake set:
- Allow cake to cool 30 minutes before serving warm or 2 hours at room temperature. Store in the refrigerator for 12 hours or overnight with plastic wrap, served chilled the next day or after dinner. Enjoy!
Baking Tips:
- Use room temperature ingredients: This ensures the cake batter mixes evenly, resulting in a smooth texture.
- Don’t overmix the batter: Overmixing can cause the cake to be dense. Mix until the ingredients are just combined.
- Check your cake early: Ovens vary, so start checking for doneness at the 25-minute mark.
Enjoy your delicious Pumpkin Cinnamon Roll Sheet Cake with Pumpkin Spice Glaze!
Try My Other Pumpkin Recipes:
Egg-free, gluten-free pumpkin apple scones
No chill pumpkin spice sugar cookies with chocolate hazelnut spread