Description
This Caramel Pumpkin Cake Roll recipe combines the cozy flavors of pumpkin, spice, and caramel into one irresistible dessert. With a soft, spiced pumpkin sponge and creamy caramel filling, this elegant roll is the perfect show-stopping treat for fall gatherings, Thanksgiving, or anytime you crave something sweet and seasonal.
Ingredients
Scale
- For the Pumpkin Cake:
- ¾ cup (95 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs
- 1 cup (200 g) granulated sugar
- ⅔ cup (160 g) canned pumpkin purée (not pie filling)
- 1 tsp vanilla extract
- Powdered sugar, for dusting towel
- For the Caramel Filling:
- 1 package (8 oz / 225 g) cream cheese, softened
- 4 tbsp (56 g) unsalted butter, softened
- 1 cup (125 g) powdered sugar
- 3 tbsp caramel sauce (plus extra for drizzling)
- ½ tsp vanilla extract
- For Garnish (optional):
- Whipped cream
- Extra caramel drizzle
- A sprinkle of cinnamon or sea salt
Instructions
- Preheat the Oven: Set oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan, line with parchment paper, and lightly grease again.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Beat Eggs and Sugar: In another bowl, beat eggs and sugar until thick and pale, about 2–3 minutes. Add pumpkin purée and vanilla; mix well.
- Combine and Bake: Fold in dry ingredients gently. Spread batter evenly into prepared pan and bake 12–14 minutes, until the cake springs back when touched.
- Prepare the Towel: While baking, dust a clean towel generously with powdered sugar. Immediately invert hot cake onto towel, peel off parchment, and roll up the cake tightly inside the towel. Cool completely.
- Make the Caramel Filling: Beat cream cheese and butter until smooth. Add powdered sugar, caramel sauce, and vanilla; beat until creamy.
- Assemble: Unroll the cooled cake gently. Spread the caramel filling evenly, leaving a ½-inch border.
- Roll and Chill: Re-roll the cake without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Decorate and Serve: Dust with powdered sugar or drizzle with caramel before slicing. Serve with whipped cream if desired.
Notes
- Roll the cake while warm to prevent cracking.
- Don’t overbake — even a minute too long can dry the sponge.
- Use plenty of powdered sugar to prevent sticking to the towel.
- Chill the roll before slicing for clean, even cuts.
- If cracks appear, simply cover them with powdered sugar or caramel drizzle.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert, Fall Recipes
- Method: Rolled, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 31
- Fat: 15
- Carbohydrates: 42
- Fiber: 1
- Protein: 4