Fall baking always puts me in the mood for pumpkin, and this salted caramel pumpkin roll is one of the desserts I come back to every year. I love how the soft, spiced pumpkin cake wraps around a smooth cream cheese filling, then gets finished with a rich caramel drizzle. It feels cozy and special, yet it is surprisingly simple to make and perfect for sharing.
Why You’ll Love This Recipe
I love this recipe because it looks impressive without being complicated. The pumpkin cake stays moist and tender, the cream cheese filling adds a creamy contrast, and the caramel topping brings everything together with just the right amount of sweetness. I also like that I can make it ahead of time, which makes it ideal for holidays or gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cake
⅔ cup pumpkin puree
¾ cup all-purpose flour
¾ cup granulated sugar
3 large eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
For the filling
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
For the topping
½ cup caramel sauce
A pinch of flaky sea salt (optional)
Directions
I start by preheating the oven to 375°F (190°C). I line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a mixing bowl, I whisk together the pumpkin puree, eggs, and sugar until smooth. In another bowl, I combine the flour, baking soda, cinnamon, nutmeg, and salt. I gently fold the dry ingredients into the wet mixture until just combined, then spread the batter evenly in the prepared pan. I bake it for 12–15 minutes, until the cake springs back when lightly touched.
While the cake is still warm, I lift it out using the parchment paper and place it on a clean kitchen towel dusted with powdered sugar. I carefully roll the cake from the short end with the towel inside and let it cool completely. This step helps prevent cracking later.
For the filling, I beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy. Once the cake is fully cooled, I gently unroll it, spread the filling evenly over the surface, and roll it back up into a tight spiral without the towel.
To finish, I drizzle caramel sauce over the top and add a light sprinkle of flaky sea salt if I want a sweet-and-salty contrast. I slice and serve.
Servings And Timing
This pumpkin roll makes about 4 generous servings.
Prep time is around 20 minutes, baking time is about 14 minutes, and I allow extra time for cooling and assembling, bringing the total time to roughly 1 hour.
Variations
When I want extra spice, I sometimes add a pinch of ground ginger or cloves to the cake batter. I also enjoy swapping the caramel sauce for a maple glaze for a slightly different fall flavor. If I want more texture, I occasionally sprinkle finely chopped nuts over the filling before rolling the cake.
Storage/Reheating
I store the pumpkin roll covered in the refrigerator for up to 3 days. If I freeze it, I wrap it tightly without the caramel topping and keep it frozen for up to 2 months. I thaw it overnight in the refrigerator and add the caramel just before serving. I usually serve it chilled, so reheating is not needed.
FAQs
Can I Make This Pumpkin Roll Ahead Of Time?
I often make it a day in advance because the flavors settle and taste even better the next day.
How Do I Prevent The Cake From Cracking?
I always roll the cake while it is still warm using a towel, which helps it hold its shape.
Can I Freeze The Pumpkin Roll?
I freeze it without the caramel topping, and it keeps well for up to two months.
Do I Have To Use Sea Salt On Top?
I skip it sometimes, but I enjoy the contrast it adds to the sweet caramel.
Can I Use Homemade Caramel Sauce?
I like using homemade caramel when I have time, but store-bought works just as well.
Conclusion
This salted caramel pumpkin roll is one of my favorite fall desserts because it feels both comforting and elegant. The soft pumpkin cake, creamy filling, and caramel topping come together beautifully, making it perfect for holidays, gatherings, or anytime I want a cozy seasonal treat.
This Salted Caramel Pumpkin Roll is a tender, spiced pumpkin cake rolled around a creamy vanilla filling, then topped with a rich caramel drizzle and a sprinkle of flaky sea salt. A cozy, crowd-pleasing fall dessert that’s surprisingly easy to make.
Ingredients
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Instructions
Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a bowl, whisk together pumpkin puree, eggs, and sugar until smooth.
In a separate bowl, mix flour, baking soda, cinnamon, nutmeg, and salt. Fold into the wet mixture until just combined.
Spread batter evenly in the prepared pan and bake for 12–15 minutes, until the cake springs back when touched.
While warm, lift cake using parchment and transfer to a clean kitchen towel dusted with powdered sugar. Roll cake up with towel inside and cool completely.
For the filling, beat cream cheese, powdered sugar, and vanilla until smooth.
Unroll cooled cake, spread filling evenly, and roll it back up without the towel.
Drizzle caramel sauce over the roll and sprinkle with flaky sea salt, if desired. Slice and serve.
Notes
Roll the cake while warm to avoid cracking later.
For extra spice, add a pinch of ground ginger or cloves.
Use homemade or store-bought caramel sauce.
Chopped nuts can be added to the filling for texture.
