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Creamy Pumpkin Roll: Best Salted Caramel Filling Recipe

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A rich, spiced pumpkin sponge cake rolled with a light cream cheese and pumpkin filling, drizzled with homemade salted caramel. This dessert offers the perfect balance of sweetness and spice for fall gatherings.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 8 oz cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1/2 cup heavy cream, cold
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/4 cup heavy cream
  • 1 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, grease, and dust with flour.
  2. In a large bowl, beat eggs and granulated sugar on high speed for 5-7 minutes until pale, thick, and forming ribbons.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  4. Mix 1 cup pumpkin puree and 1 teaspoon vanilla extract in a small bowl.
  5. Gently fold the pumpkin mixture into the egg mixture, then gently fold in the dry ingredients until just combined.
  6. Spread batter evenly into the prepared pan and bake for 12-14 minutes until it springs back to the touch.
  7. While the cake bakes, lay out a clean kitchen towel and dust with confectioners’ sugar.
  8. As soon as the cake is done, run a knife around the edges, invert onto the sugared towel, peel off parchment, and roll tightly with the towel inside. Let cool completely on a wire rack.
  9. Beat softened cream cheese and 1/2 cup confectioners’ sugar until smooth. Add 1/2 cup pumpkin puree and 1 teaspoon vanilla.
  10. In a separate bowl, whip 1/2 cup heavy cream to stiff peaks and gently fold into the cream cheese mixture.
  11. In a saucepan, melt butter over medium heat. Stir in brown sugar and bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat and stir in 1/4 cup heavy cream and salt.
  12. Unroll the cooled cake. Spread the filling evenly over the surface, leaving a border at the edges.
  13. Carefully roll the cake back up without the towel.
  14. Wrap the roll in plastic wrap and refrigerate for at least 2 hours.
  15. Before serving, drizzle with salted caramel sauce and slice with a sharp knife.

Notes

Use canned pumpkin puree, not pumpkin pie filling. Ensure eggs are room temperature for proper whipping. Do not overmix the batter to maintain airiness. Roll the cake while warm but not hot to prevent cracking. For gluten-free, swap flour for a 1:1 gluten-free blend. Store in the refrigerator for up to 5 days or freeze the unfilled cake for up to 2 months.

Nutrition

Keywords: pumpkin roll, salted caramel, fall dessert, pumpkin spice, cream cheese filling, holiday baking, easy dessert

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