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Salted Caramel Pumpkin Roll Recipe
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Salted Caramel Pumpkin Roll Recipe

Prep Time20 minutes
Cook Time14 minutes
Servings: 4

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 10x15 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.