Description
This Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze is the ultimate fall dessert! A moist, spiced pumpkin cake is filled with creamy cream cheese frosting, then drizzled with caramel sauce and a silky cinnamon glaze. Perfect for holiday gatherings or a cozy autumn treat, this show-stopping dessert is as delicious as it is beautiful.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2/3 cup pumpkin puree (not pie filling)
- 1 tsp vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
For the Toppings:
- 1/2 cup caramel sauce (store-bought or homemade)
- 3/4 cup powdered sugar
- 2–3 tbsp milk
- 1/4 tsp cinnamon
- Chopped pecans (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper, greased lightly.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat the eggs and sugars until pale and fluffy. Add the pumpkin puree and vanilla extract, mixing until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the top springs back when lightly touched.
- While the cake is warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake tightly in the towel starting from the short end. Let cool completely.
- Meanwhile, prepare the filling by beating the cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Once the cake is cool, carefully unroll it and spread the filling evenly over the surface. Re-roll the cake tightly and wrap in plastic wrap. Refrigerate for at least 1 hour.
- For the glaze, whisk together powdered sugar, milk, and cinnamon until smooth.
- Unwrap the cake roll, drizzle with caramel sauce and cinnamon glaze, and garnish with chopped pecans if desired. Slice and serve!
Notes
- Be sure to roll the cake while it’s still warm to avoid cracking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze slices wrapped tightly in plastic and foil for up to 1 month. Thaw in the refrigerator overnight.
- Garnish with extra caramel drizzle or a dusting of powdered sugar for a festive presentation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: 10 slices