Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze
This delightful dessert combines the warm flavors of pumpkin and spices in a soft cake, rolled up with a creamy caramel filling and topped with a luscious cinnamon glaze.
Servings: 12 servings
Calories: 300kcal
Ingredients
For the Cake
- 3/4 cup all-purpose flour The foundation of your cake, giving it structure and a lovely crumb.
- 1/2 teaspoon baking powder This leavening agent helps the cake rise to perfection.
- 1/2 teaspoon baking soda Provides lift and contributes to the cake's airy texture.
- 1/2 teaspoon ground cinnamon Adds warmth and that beloved autumn flavor.
- 1/2 teaspoon ground ginger A subtle spice that brings a zing to the flavor profile.
- 1/4 teaspoon ground nutmeg Complements the pumpkin with a rich, woody taste.
- 1/4 teaspoon salt Balances the sweetness and enhances the overall flavor.
- 3 large eggs Provides moisture and richness to the cake.
- 1 cup granulated sugar Sweetens the cake beautifully.
- 2/3 cup canned pumpkin The star ingredient that makes this dessert distinctively cozy.
- 1 teaspoon vanilla extract Adds depth of flavor.
- powdered sugar powdered sugar (for dusting) For that finishing touch.
For the Filling
- 8 oz cream cheese, softened Creamy and dreamy, this is the heart of your filling.
- 1/4 cup unsalted butter, softened Adds richness and a smooth texture.
- 1 cup powdered sugar Sweetens the filling perfectly.
- 1/2 cup caramel sauce Drizzled into the filling for that delicious burst of flavor.
For the Glaze
- 1 cup powdered sugar Forms the base for a sweet glaze.
- 1/2 teaspoon ground cinnamon Ties in with the cake for a harmonious finish.
- 2-3 tablespoons milk Adjusts the consistency of the glaze.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease and line a 10×15-inch jelly roll pan with parchment paper to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt to distribute spices evenly.
- In a large bowl, beat the eggs and sugar together until thick and pale. Add the pumpkin and vanilla extract, mixing until well combined.
- Gradually fold in the dry ingredients until just combined, being careful not to overmix. Spread the batter evenly into the prepared pan.
- Bake for 13-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, sprinkle a clean kitchen towel with powdered sugar to prevent sticking after rolling.
Assembly
- Once the cake is done, invert it onto the prepared towel and peel off the parchment paper.
- Starting at one short end, roll the cake and towel together to create the rolled shape. Let it cool completely on a wire rack.
- For the filling, beat together the cream cheese and butter until smooth. Mix in powdered sugar and caramel sauce until creamy.
- Carefully unroll the cake from the towel and spread the filling evenly over the surface. Roll the cake back up without the towel.
Finishing Touch
- For the glaze, whisk together powdered sugar, cinnamon, and milk until smooth. Drizzle glaze over the cake roll.
- Refrigerate for at least 1 hour before slicing and serving to allow flavors to meld beautifully.
Notes
For a deeper flavor, try adding a dash of cloves or allspice to the batter. Consider folding in chopped pecans or walnuts into the filling for added crunch. Make sure the cake is fully cooled before unrolling to prevent cracks.