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Pumpkin Caramel Spice Cake Roll topped with Cinnamon Glaze on a decorative plate.
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Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze

A delightful dessert that combines fall spices and rich caramel sweetness, perfect for any occasion.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Fall
Keyword: Caramel Cake, Cinnamon Glaze, Fall Dessert, Pumpkin Cake Roll, Spice Cake
Servings: 10 servings
Calories: 200kcal

Ingredients

For the Cake

  • 3/4 cup all-purpose flour Adds lightness and structure to the cake.
  • 1/2 teaspoon baking powder Ensures a fluffy texture.
  • 1/2 teaspoon baking soda Helps the cake rise beautifully.
  • 1/2 teaspoon ground cinnamon Provides warmth and flavor.
  • 1/2 teaspoon ground ginger Adds depth and a little bite.
  • 1/4 teaspoon ground nutmeg Contributes to that beautiful, cozy flavor profile.
  • 1/4 teaspoon salt Balances sweetness.
  • 3 large eggs Acts as a binding agent and creates a rich texture.
  • 1 cup granulated sugar Sweetens the cake to perfection.
  • 2/3 cup canned pumpkin Adds moisture and enhances flavor.
  • 1 teaspoon vanilla extract Introduces a sweet aromatic note.
  • Powdered sugar (for dusting) For a beautiful finish.

For the Filling

  • 8 oz cream cheese, softened Acts as the heart of the filling with its creamy texture.
  • 1/4 cup unsalted butter, softened Adds richness.
  • 1 cup powdered sugar Sweetens the filling.
  • 1/2 cup caramel sauce For that delightful flavor burst.

For the Glaze

  • 1 cup powdered sugar Creates a sweet, drizzling glaze.
  • 1/2 teaspoon ground cinnamon Infuses warm flavors into the glaze.
  • 2-3 tablespoons milk Adjusts the consistency for drizzling.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C) and grease and line a 10x15-inch jelly roll pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  • In a large bowl, beat the eggs and granulated sugar until thick and pale. Add pumpkin and vanilla extract, mixing until well combined.
  • Gradually fold in the dry ingredients until just combined. Spread the batter evenly into your prepared pan.

Baking

  • Bake for about 13-15 minutes until the cake springs back when lightly touched.
  • While baking, sprinkle a clean kitchen towel with powdered sugar.
  • Once baked, immediately invert the cake onto the prepared towel and carefully peel off the parchment paper.

Rolling and Filling

  • Starting at one short end, roll the cake with the towel together and let it cool on a wire rack.
  • For the filling, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and caramel sauce until creamy.
  • Unroll the cooled cake and spread the filling evenly over the surface, then roll it back up without the towel.

Glazing

  • In a small bowl, whisk together powdered sugar, cinnamon, and milk until smooth for the glaze.
  • Drizzle the prepared glaze over the cake roll, letting it cascade down the sides.

Chilling and Serving

  • Refrigerate for at least 1 hour before slicing and serving.

Notes

Ensure ingredients are at room temperature for a smoother filling. Don't overbake the cake to prevent dryness.