There’s just something about fall that makes me crave pumpkin desserts, and this salted caramel pumpkin roll is one of the best. It’s soft, moist, and full of warm spices, with a creamy filling swirled right through the middle. To finish it off, I like adding a glossy drizzle of caramel sauce makes it look just as good as it tastes. It’s festive, cozy, and the kind of dessert that always impresses my guests, even though it’s not hard to make.
What You’ll Need to Make This Pumpkin Roll
Pumpkin puree – gives the cake that rich orange color and classic fall flavor.
All-purpose flour – the base that keeps the cake light and fluffy.
Sugar – just enough sweetness to balance the spices.
Eggs – help the cake hold together and stay moist.
Baking powder – makes the cake rise and stay soft.
Cinnamon + nutmeg – these are warm fall spices that make the flavor pop.
Salt – a pinch to bring everything together.
For the filling:
Cream cheese – creamy, tangy filling that pairs perfectly with pumpkin.
Powdered sugar – sweetens and thickens the filling.
Vanilla extract – adds that extra layer of flavor.
For the topping:
Caramel sauce – glossy drizzle that makes it extra special.
Flaky sea salt (optional) – for that sweet-and-salty finish.
How to Make This Delicious Pumpkin Roll
1. Make the cake
- Preheat your 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 the pumpkin puree, eggs, and sugar until smooth.
- In another bowl, mix the flour, baking powder, cinnamon, nutmeg, and salt.
- Fold the dry ingredients into the wet until just combined. Spread the batter evenly into the prepared pan and bake for 12–15 minutes, until the cake springs back when touched.
2. Roll the cake
- While the cake is still warm, carefully lift it out of the pan using the parchment. Place it on a clean kitchen towel dusted with powdered sugar, then gently roll it up from the short end with the towel inside. This step helps the cake “learn” its shape and prevents cracking later. Let it cool completely.
3. Make the filling
- Beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth.
4. Assemble the roll
- Once the cake is completely cool, unroll it gently and spread the cream cheese filling evenly across the surface. Roll it back up (this time without the towel) into a tight spiral.
5. Finish and serve
Drizzle caramel sauce over the top and sprinkle with flaky sea salt if you like that sweet-salty combo. Slice into thick pieces and serve. Here is a great salted caramel option.
Salted Caramel Pumpkin Roll Recipe – FAQ
Can I make this pumpkin roll ahead of time?
Yes! It actually tastes better the next day because the flavors settle in. Keep it covered in the fridge for up to 3 days.
How do I prevent the cake from cracking?
Rolling it in the towel while it’s still warm is key. It sets the shape so when you add the filling, it won’t split.
Can I freeze it?
Definitely. Wrap the pumpkin roll tightly in plastic wrap (without the caramel drizzle) and freeze for up to 2 months. Thaw in the fridge overnight, then drizzle with caramel before serving.
Final Thoughts
This salted caramel pumpkin roll is one of those desserts that feels fancy but is surprisingly simple. The pumpkin cake is soft and spiced, the cream cheese filling is rich and smooth, and the caramel drizzle takes it completely over the top. It’s perfect for Thanksgiving, fall parties, or anytime you’re craving something cozy and festive.
Salted Caramel Pumpkin Roll Recipe
Ingredients
For the cake
- ⅔ cup pumpkin puree
- ¾ cup all-purpose flour
- ¾ cup sugar
- 3 large eggs
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
For the filling
- 8 ounces cream cheese, softened (1 package)
- 1 cup powdered sugar
- 1 tsp vanilla extract
For the topping
- ½ cup caramel sauce (store-bought or homemade)
- A pinch of flaky sea salt (optional, for the “salted” finish)
Instructions
- Make the cake:
- Preheat your 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 the pumpkin puree, eggs, and sugar until smooth.
- In another bowl, mix the flour, baking powder, cinnamon, nutmeg, and salt.
- Fold the dry ingredients into the wet until just combined. Spread the batter evenly into the prepared pan and bake for 12–15 minutes, until the cake springs back when touched.
- Roll the cake:
- While the cake is still warm, carefully lift it out of the pan using the parchment. Place it on a clean kitchen towel dusted with powdered sugar, then gently roll it up from the short end with the towel inside. This step helps the cake “learn” its shape and prevents cracking later. Let it cool completely.
- Make the filling:
- Beat the softened cream cheese with powdered sugar and vanilla extract until creamy and smooth.
- Assemble the roll:
- Once the cake is completely cool, unroll it gently and spread the cream cheese filling evenly across the surface. Roll it back up (this time without the towel) into a tight spiral.
- Finish and serve:
- Drizzle caramel sauce over the top and sprinkle with flaky sea salt if you like that sweet-salty combo. Slice into thick pieces and serve. Here is a great salted caramel option.
