Cozy Slow Cooker Pumpkin Spice Cake Recipe Perfect for Fall

The first time I made this Cozy Slow Cooker Pumpkin Spice Cinnamon Roll Cake, the aroma of warm pumpkin, cinnamon, and nutmeg filled my kitchen. It was the kind of scent that wraps around you like a comforting blanket on a crisp fall morning. I’ll never forget that moment when I cut into the cake, revealing its gooey cinnamon swirl layers, and took my first bite—it was pure autumn heaven. Honestly, I was hooked. You know that feeling when you discover a recipe that just feels like home? That’s exactly what this cake is for me.

Growing up, pumpkin spice anything was a must for family gatherings. My grandma used to bake pumpkin pies every Thanksgiving, and the smell would linger in her house for hours. I wanted to bottle up that nostalgia and create something equally magical but with a modern twist—and that’s how this slow cooker recipe was born. It combines the soft, pillowy texture of cinnamon rolls with the rich, spiced flavor of pumpkin and the convenience of slow cooking. Perfect for lazy fall weekends or when you need a dessert that feels luxurious without the fuss.

My family couldn’t get enough of this cake when I tested it (more times than I care to admit). It became a staple for cozy afternoons with a hot cup of coffee, and let’s just say it never lasts long around here! It’s the kind of treat that makes you pause and savor every bite, and I’m so excited for you to try it. Bookmark this recipe—you’ll want it handy for when the autumn cravings hit.

Why You’ll Love This Recipe

• Perfect for Fall: The pumpkin spice flavor is the ideal match for sweater weather and cozy gatherings.
• Easy Slow Cooker Method: No need to babysit the oven—this recipe is practically hands-off.
• Simple Ingredients: Made with pantry staples like canned pumpkin, cinnamon, and flour.
• Gooey Cinnamon Swirls: The cinnamon roll filling melts into the pumpkin cake batter, creating irresistible layers.
• Crowd-Pleaser: Whether it’s a family brunch or a holiday potluck, everyone will love this comforting dessert.
• Make-Ahead Friendly: The flavors get even better after resting, making this a great option to prepare ahead.

This recipe stands out because it combines the ease of a slow cooker with the decadence of a cinnamon roll cake. The pumpkin spice adds a seasonal twist, and the gooey cinnamon swirls make each bite melt-in-your-mouth delicious. It’s not just another pumpkin cake—it’s a cozy hug in dessert form!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold fall flavors and a ridiculously gooey texture. Chances are, you already have most of these in your pantry!

• For the Cake:
  • 2 cups all-purpose flour (you can use gluten-free flour for a GF version)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil or melted butter
  • 1/2 cup milk (use dairy-free alternatives like almond milk if needed)
• For the Cinnamon Swirl:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 tbsp ground cinnamon
• For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract

Feel free to swap in your favorite ingredients—this recipe is super forgiving!

Equipment Needed

• Slow cooker (6-quart size works best)
• Large mixing bowls
• Whisk and spatula
• Hand or stand mixer (optional, for the cinnamon swirl)
• Parchment paper (to line the slow cooker for easy cleanup)

If you don’t have a slow cooker, you can bake this in an oven-safe dish at 350°F (175°C) for about 45-50 minutes, but trust me, the slow cooker makes it extra gooey!

Preparation Method

1. Prepare the Slow Cooker: Line your slow cooker with parchment paper, leaving some overhang for easy removal.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Combine the Wet Ingredients: In another bowl, whisk together the pumpkin, granulated sugar, brown sugar, eggs, vegetable oil, and milk until smooth.
4. Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing!
5. Prepare the Cinnamon Swirl: In a small bowl, mix softened butter, brown sugar, and cinnamon until creamy.
6. Layer the Cake: Pour half the batter into the slow cooker. Dollop spoonfuls of the cinnamon swirl mixture over the batter, then use a knife to swirl it gently. Add the remaining batter and repeat the swirl process.
7. Cook: Cover and cook on high for 2 to 2.5 hours, or until a toothpick inserted in the center comes out clean.
8. Make the Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm cake.
9. Serve: Let the cake cool slightly before slicing. Serve warm for the ultimate gooey experience!

If your cake seems underdone, give it another 15-20 minutes. Slow cooker temperatures can vary.

Cooking Tips & Techniques

• Don’t skip the parchment paper: It makes removing the cake from the slow cooker a breeze.
• Room temperature ingredients are key: They ensure a smooth batter and even baking.
• Swirl gently: Overmixing the cinnamon swirl can muddy the layers—less is more!
• Keep an eye on cook time: Slow cookers vary; check the cake at the 2-hour mark.
• Let the flavors rest: This cake tastes even better if you let it sit for 30 minutes after cooking.

Trust me, the gooey cinnamon swirl is worth the effort!

Variations & Adaptations

• Gluten-Free: Use a 1-to-1 gluten-free flour blend to make this dessert accessible for everyone.
• Dairy-Free: Swap the milk for almond or oat milk and use vegan butter for the cinnamon swirl.
• Extra Pumpkin Flavor: Add 1 tsp of pumpkin pie spice to the batter for an extra punch.
• Nutty Twist: Sprinkle chopped pecans or walnuts over the cinnamon swirl for added texture.
• Seasonal Fruit Swirl: Add a layer of apple chunks or dried cranberries along with the cinnamon mixture.

One of my favorite variations involves topping the cake with whipped cream and a dusting of cinnamon—it’s like dessert and coffee shop vibes combined!

Serving & Storage Suggestions

This cake is best served warm, drizzled with glaze and a side of whipped cream or vanilla ice cream. Pair it with a mug of hot apple cider or a pumpkin spice latte for the ultimate fall treat.

To store, let the cake cool completely before wrapping it tightly in plastic wrap. It will stay fresh in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months—just thaw overnight and warm in the microwave for 20-30 seconds.

Pro tip: The flavors deepen after a day, so don’t hesitate to make this a day in advance for the best taste!

Nutritional Information & Benefits

This cozy dessert is a great way to enjoy fall flavors with some added benefits:

• Calories: Approximately 250 per serving
• Protein: 4g per serving
• Key Ingredients: Pumpkin is rich in Vitamin A and fiber, making it a nutritious addition to your dessert.
• Dairy-Free Option: Easily adaptable for dairy-free diets.

If you’re watching sugar, try reducing the glaze or using a sugar substitute.

Conclusion

This Cozy Slow Cooker Pumpkin Spice Cinnamon Roll Cake is everything you want in a fall dessert—easy, indulgent, and full of seasonal flavors. Whether you’re hosting brunch, cuddling up for a movie night, or simply craving something sweet, this recipe is a winner. I love how customizable it is, and I hope you make it your own. Honestly, it’s one of my favorite recipes, and I can’t wait for you to try it.

If you do, let me know how it turns out! Share your variations or tag me on social media—I’d love to see your creations. Here’s to cozy fall days and delicious desserts—happy baking!

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just roast and puree fresh pumpkin until smooth. Drain excess moisture before using.

Can I make this in the oven?

Absolutely! Bake at 350°F (175°C) for about 45-50 minutes or until a toothpick comes out clean.

How do I know when the cake is done?

The cake is ready when a toothpick inserted in the center comes out clean, and the edges pull away from the sides.

Can I freeze this cake?

Yes, you can freeze the cake for up to 3 months. Slice, wrap tightly, and thaw overnight in the fridge.

What if I don’t have parchment paper?

If you don’t have parchment paper, you can grease the slow cooker generously to prevent sticking.

Print