Description
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.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/4 roll)
- Calories: 380
- Sugar: 36g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 48g
- Fiber: undefined
- Protein: 5g
- Cholesterol: undefined
