Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze
A delightful autumn dessert featuring a soft, spiced cake rolled with a luscious cream cheese and caramel filling, finished with a sweet cinnamon glaze.
Servings: 10 pieces
Calories: 250kcal
Ingredients
For the Cake
- 3/4 cup all-purpose flour Forms the base of the cake.
- 1/2 teaspoon baking powder Gives the cake its rise.
- 1/2 teaspoon baking soda Enhances the cake’s fluffiness.
- 1/2 teaspoon ground cinnamon Adds warmth and aroma.
- 1/2 teaspoon ground ginger Contributes a hint of spice.
- 1/4 teaspoon ground nutmeg Enriches the cake flavor.
- 1/4 teaspoon salt Balances sweetness.
- 3 large eggs Adds moisture and binds ingredients.
- 1 cup granulated sugar Provides sweetness.
- 2/3 cup canned pumpkin The star ingredient adding moisture.
- 1 teaspoon vanilla extract Adds aromatic flavor.
- Powdered sugar (for dusting) A sweet finish for serving.
For the Filling
- 8 oz cream cheese, softened Provides creaminess and richness.
- 1/4 cup unsalted butter, softened Enhances filling texture.
- 1 cup powdered sugar for filling Sweetens the cream cheese mixture.
- 1/2 cup caramel sauce Brings irresistible sweetness.
For the Glaze
- 1 cup powdered sugar for glaze Makes the glaze sweet.
- 1/2 teaspoon ground cinnamon for glaze Ties in the spice theme.
- 2-3 tablespoons milk for glaze Creates the perfect consistency.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
- In a large bowl, beat together the eggs and granulated sugar until thick and pale. Add the canned pumpkin and vanilla extract, mixing until fully combined.
- Fold the dry ingredients into the wet mixture until just combined. Spread the batter evenly into the prepared jelly roll pan.
Baking
- Bake for 13-15 minutes or until the cake springs back when touched.
- Sprinkle a clean kitchen towel with powdered sugar for rolling the cake post-baking.
- Invert the cake onto the prepared towel. Carefully peel off the parchment paper.
- Roll up the cake and towel together from one short end. Let it cool completely.
Filling and Glazing
- For the filling, beat cream cheese and butter until smooth. Add powdered sugar and caramel sauce, mixing until creamy.
- Unroll the cooled cake and spread the filling evenly over the surface. Roll the cake back up without the towel.
- For the glaze, whisk together powdered sugar, cinnamon, and milk until smooth.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
Sift flour before measuring for a light cake. The cake can be made ahead and stored in the refrigerator. Consider adding chopped nuts or chocolate chips for variation.