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Perfect Salted Caramel Pumpkin Cake Roll

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A tender pumpkin cake rolled with a tangy cream cheese filling and swirled with homemade salted caramel. This foolproof recipe is perfect for fall gatherings and tastes even better the next day.

Ingredients

Scale
  • 3 large eggs, room temperature
  • 1 cup granulated sugar (200 grams)
  • 2/3 cup pumpkin puree (160 grams, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour (95 grams, spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Powdered sugar, for dusting the towel
  • 1/2 cup granulated sugar (100 grams, for caramel)
  • 2 tablespoons unsalted butter, cut into pieces (28 grams)
  • 1/4 cup heavy cream (60 ml, warmed slightly)
  • 1/2 teaspoon flaky sea salt (plus more for finishing)
  • 8 ounces cream cheese, softened (226 grams)
  • 1/4 cup unsalted butter, softened (57 grams)
  • 1 cup powdered sugar (120 grams, sifted if lumpy)
  • 1 teaspoon vanilla extract
  • 3 tablespoons salted caramel sauce (from the batch you just made)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with nonstick cooking spray.
  2. In a large mixing bowl, beat the eggs with an electric mixer on medium speed for about 1 minute until foamy and slightly thickened. Gradually add the granulated sugar and continue beating for another 2 minutes until pale and thick.
  3. Add the pumpkin puree and vanilla extract, then beat on low until just combined.
  4. In a separate small bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Add the dry ingredients to the wet mixture in two additions, mixing on low speed after each until just incorporated. Do not overmix.
  5. Spread the batter evenly into the prepared pan. Bake for 12 to 14 minutes, until the cake springs back when touched in the center and the edges just start to pull away from the pan.
  6. While the cake is baking, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, run a knife around the edges to loosen it. Invert the cake onto the sugared towel, then carefully peel off the parchment paper. Starting at one of the short ends, roll the cake and towel together into a tight log. Let it cool completely in this rolled position, seam-side down.
  7. While the cake cools, make the salted caramel sauce. Place the granulated sugar in a small saucepan over medium heat. Stir constantly until the sugar melts into a deep amber color, about 5 to 7 minutes. Remove from heat and immediately whisk in the butter pieces. Slowly drizzle in the warm heavy cream while whisking constantly. Stir in the flaky sea salt. Let cool for about 10 minutes.
  8. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until fluffy. Fold in 3 tablespoons of the cooled salted caramel sauce.
  9. Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling evenly over the entire surface, leaving a 1/2-inch border around the edges. Re-roll the cake tightly, this time without the towel. Wrap the roll in plastic wrap and refrigerate for at least 2 hours, or overnight.
  10. Before serving, trim the ends for a clean look. Drizzle the remaining salted caramel sauce over the top and sprinkle with a little extra flaky sea salt. Slice with a sharp knife, wiping the blade clean between cuts.

Notes

Roll the cake while it is still warm to prevent cracking. Use room temperature cream cheese for a smooth filling. For best results, make the cake roll a day ahead and refrigerate overnight. The caramel sauce can be made ahead and stored in the refrigerator.

Nutrition

Keywords: pumpkin cake roll, salted caramel, pumpkin dessert, fall dessert, Thanksgiving dessert, cream cheese filling

Find it online: https://junomeals.com/perfect-salted-caramel-pumpkin-cake-roll-recipe/