Description
Moist, spiced pumpkin cake rolled with creamy filling, drizzled in caramel sauce, and topped with whipped cream and crunchy pecans—this Pumpkin Caramel Spice Cake Roll is the ultimate fall dessert! Easy to make, impressive to serve, and absolutely delicious, it’s the perfect treat for any autumn occasion.
Ingredients
Scale
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Topping:
- 1 cup whipped cream
- 1/4 cup caramel sauce
- 1/4 cup chopped pecans
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl, beat the eggs and sugar until light and fluffy. Mix in the pumpkin puree and vanilla extract. Gradually fold in the dry ingredients until just combined.
- Spread the batter evenly onto the prepared pan. Bake for 12-15 minutes, or until the cake springs back when touched.
- Immediately turn the cake onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper and gently roll the cake (with the towel) from the short side. Let it cool completely.
- For the filling, beat the cream cheese, powdered sugar, and vanilla until smooth. Whip the heavy cream to stiff peaks and fold it into the cream cheese mixture.
- Unroll the cooled cake and spread the filling evenly over the surface. Re-roll the cake tightly (without the towel) and wrap it in plastic wrap. Chill for at least 1 hour.
- Before serving, top the cake roll with whipped cream, drizzle with caramel sauce, sprinkle with pecans, and dust with cinnamon. Slice and serve!
Notes
- Roll the cake while warm to avoid cracks.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Use a sharp knife to slice cleanly for the best presentation.
- Prep Time: 20 minutes
- Chill TIme: 1 hour
- Cook Time: 15 minutes