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Perfect Salted Caramel Pumpkin Roll: Easy Dessert Recipe

Salted Caramel Pumpkin Roll - featured image
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A tender pumpkin sponge cake rolled with a tangy cream cheese filling swirled with salted caramel, topped with more caramel and flaky sea salt. This impressive yet easy dessert tastes like autumn in every bite.

Ingredients

Scale
  • ¾ cup all-purpose flour
  • 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 canned pumpkin puree
  • 1 teaspoon vanilla extract
  • Powdered sugar for rolling
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼ cup salted caramel sauce, plus more for drizzling
  • ½ cup salted caramel sauce
  • Flaky sea salt, like Maldon

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line with parchment paper, leaving overhang on the long sides. Grease the parchment.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. In a large bowl, beat eggs and granulated sugar on medium-high speed for about 3 minutes until thick, pale, and ribbon-like.
  4. Reduce mixer speed to low and add pumpkin puree and vanilla extract, mixing until just combined.
  5. Fold dry ingredients into wet mixture in two additions using a rubber spatula, mixing just until no streaks remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 12-14 minutes until cake springs back when touched and edges pull away from pan.
  7. While cake bakes, lay a clean kitchen towel flat and dust generously with powdered sugar. Immediately invert hot cake onto towel, peel off parchment, and roll cake and towel together tightly from a short end. Cool completely on a wire rack, seam-side down.
  8. For filling, beat softened cream cheese and butter until smooth and fluffy, about 2 minutes. Add sifted powdered sugar and vanilla, beating until combined. Gently fold in ¼ cup salted caramel sauce, leaving ribbons.
  9. Once cake is completely cool, carefully unroll. Spread filling evenly over cake, leaving a ½-inch border. Roll cake back up without the towel, using towel to guide if needed. Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
  10. Just before serving, unwrap roll and place on platter. Warm ½ cup salted caramel sauce and drizzle over top. Sprinkle generously with flaky sea salt. Slice with a sharp serrated knife, wiping blade clean between cuts.

Notes

Roll the cake while it’s still warm to prevent cracking. Use room temperature ingredients for best results. The roll tastes better after chilling overnight. For gluten-free, use a cup-for-cup gluten-free flour blend. For dairy-free, use vegan cream cheese and butter alternatives.

Nutrition

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

Find it online: https://cooksybite.com/perfect-salted-caramel-pumpkin-roll-easy-dessert-recipe/