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Best Salted Caramel Pumpkin Roll Recipe for Fall

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A tender pumpkin-spiced sponge cake rolled with a creamy cream cheese filling and topped with homemade salted caramel sauce. This foolproof recipe delivers a stunning dessert that looks bakery-worthy but comes together with simple ingredients and easy techniques.

Ingredients

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  • ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • ⅔ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
  • 8 ounces cream cheese, softened (full-fat)
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cut into pieces, room temperature (for caramel)
  • ½ cup heavy cream, room temperature (for caramel)
  • 1 teaspoon flaky sea salt (for caramel, plus more for finishing)
  • 1 teaspoon vanilla extract (for caramel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on long sides. Lightly spray parchment with non-stick spray.
  2. In a small bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large mixing bowl, beat eggs and granulated sugar on high speed for 2-3 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and add pumpkin puree and vanilla extract. Mix just until combined.
  5. Add dry ingredients in two additions, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Spread batter evenly into prepared pan. Bake for 12-14 minutes, until cake springs back when lightly touched in center and edges pull away from parchment.
  7. While cake is hot, run a knife around edges to loosen. Dust a clean kitchen towel generously with powdered sugar. Invert cake onto towel and carefully peel off parchment paper.
  8. Starting at one short end, roll cake and towel together into a tight log. Let cool completely on a wire rack, seam-side down.
  9. For filling: Beat softened cream cheese and butter together until smooth and creamy. Add sifted powdered sugar and vanilla, beat on low until combined, then increase to medium speed and beat for 2 minutes until fluffy.
  10. For caramel: In a medium saucepan over medium heat, melt granulated sugar, stirring occasionally, until deep amber (6-8 minutes). Remove from heat immediately. Add butter pieces one at a time, stirring vigorously. Slowly pour in heavy cream while stirring. Stir in vanilla and flaky sea salt. Let cool for 10 minutes.
  11. Once cake is completely cool, carefully unroll it. Spread cream cheese filling evenly over entire surface, leaving ½-inch border around edges. Drizzle about ¼ cup caramel sauce over filling.
  12. Re-roll cake tightly without towel. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  13. To serve, slice into 1-inch rounds. Drizzle with extra caramel sauce and sprinkle with flaky sea salt.

Notes

Roll the cake while it is still hot to prevent cracking. Use room temperature ingredients for the filling to avoid lumps. Chill the assembled roll for at least 2 hours before slicing for clean cuts. The caramel sauce can be made up to 2 weeks ahead and stored in the refrigerator. For best results, use full-fat cream cheese and 100% pure pumpkin puree.

Nutrition

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

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