Salted Caramel Pumpkin Roll

A pumpkin cake roll with three slices cut on a serving tray with fall leaves next to it.

5 from 2 reviews

This beautiful rolled dessert has a salted caramel cream cheese filling and is the perfect homemade gift for giving at Christmas. You'll find this to be one of the most decadent desserts during the holidays and is a nice addition to your Thanksgiving table as well.



Pumpkin Cake

  • 3 large Eggs
  • 1 cup Sugar
  • 2/3 cup canned Pumpkin
  • 1 teaspoon Lemon Juice
  • 3/4 cup Flour
  • 1 teaspoon Baking Powder
  • 2 teaspoons ground Cinnamon
  • 1 teaspoon ground Ginger
  • 1 teaspoon ground Nutmeg or 3/4 teaspoon fresh Nutmeg
  • 1/2 teaspoon Salt
  • 1 heaping cup of finely chopped walnuts (or pecans)
  • Powdered sugar for rolling the cake up

For Salted Caramel Filling

  • 8 ounces Cream Cheese
  • 4 tablespoons Butter
  • 1/4 cup good thick Caramel Sauce and pinch of salt (or recipe found here)
  • 3 - 3 1/2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract


Pumpkin Cake

  • Preheat oven to 350° F. Foil and grease a 11x17 inch cookie sheet.
  • In a medium bowl beat the 3 eggs on high speed of mixer for 5 minutes.
  • Gradually add in 1 cup sugar. Stir in 2/3 cup pumpkin and 1 teaspoon lemon juice.
  • In a small bowl, combine 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon each ground ginger and nutmeg, and 1/2 teaspoon salt.  Whisk these all together.
  • Gently fold the pumpkin mixture into the dry ingredients.
  • Spread the batter into the greased cookie sheet and top with the finely chopped nuts.
  • Bake for 13-15 minutes.
  • Turn out on a dish towel generously sprinkled with powdered sugar.
  • Starting at the narrow end, roll towel and cake together. Let completely cool. Unroll and fill with the salted caramel filling.

Salted Caramel Filling

  • In a medium bowl, beat 8 ounces cream cheese and 4 tablespoons butter until fluffy. Add 1/4 cup salted caramel.
  • Beat the powdered sugar into the cream cheese mixture one cup at a time until it is fluffy and somewhat firm but not stiff. Add vanilla.
  • Spread the filling over the cooled unrolled cake. Roll and chill for a couple of hours.


  • The baking powder along with the spices, salt and flour need to be well combined in order to give consistency throughout the batter. Using a whisk works well to accomplish this.
  • Make sure and beat the eggs for the full five minutes. Beating the eggs adds air into the cake batter and gives it a light and fluffy finished product.
  • If you are making more than one, don’t double or triple the cake recipe. I thought it would save me time but I wasn’t as happy with the results it gave.
  • You can use 1 teaspoon ground nutmeg or  3/4 teaspoon of freshly grated nutmeg. Fresh nutmeg has a more potent flavor, so you would use less.
  • Overmixing the flour into the wet ingredients tends to produce a dense and gummy cake. Folding is a gentle way of combining the pumpkin mixture into the dry ingredients.
  • To fold, start with dry ingredients and make a well in the center. Add the pumpkin mixture into the well and gently fold by running a rubber spatula through the mixture and across the bottom of the bowl and turning it up over the top. Rotate the bowl slightly and continue this process until everything is combined and you no longer see any flour mixture.
  • Use a 11x17 inch cookie sheet. It seems to be the best size. Line it with foil and spray the heck out of it with Pam making sure to get the sides well coated.
  • Pecans or walnuts both taste wonderful with this cake. I like to have some coarse pieces mixed in with the finely chopped nuts. The original recipe calls for one cup, but I always used a heaping cup over the top of the batter before it goes in the oven.
  • The batches I bake usually take 14 minutes in my 350° F oven. Every oven is different though. I would suggest checking it at around 10 minutes and going from there. It is done when you gently press the cake with your finger and it feels springy and pillowy.
  • When the cake is done give it about five minutes to cool slightly in the pan. But while it is still warm, flip it "quickly." Place the long end of the pan on the powdered sugared dishtowel. Place one hand gently on top of the baked cake to guide it to the dishtowel as you flip it.  If you do this quickly it won't buckle on you. Roll it (with the towel) from the narrow end.
  • Make sure and let it cool completely before you unroll it. Then frost immediately and re-roll.
  • Don't be frustrated if your cake ends up cracking a little when you unroll it. I've had my share of perfectly baked cakes crack on me. So it does happen. You can correct the mistake with the icing which works like glue in hiding the crack. Or position the crack on the bottom of the cake roll when you plate it.
  • The frosting - you can definitely double this recipe. You can actually multiplied it by five if you are making pumpkin rolls for gifts.
  • The amount of powdered sugar you add depends on the thickness of the caramel sauce. You are looking for it to be fluffy but somewhat firm and not too stiff.
  • This recipe freezes great. Therefore you will always have a gift to pull out in case someone stops by to wish you a Merry Christmas.


Keywords: Pumpkin Cake Roll, Pumpkin Roll Cake, Holiday Baking, Best Thanksgiving Desserts, Pumpkin Desserts

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