Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze
A delightful autumn dessert featuring a soft spiced cake rolled with cream cheese filling and topped with a luscious caramel glaze.
Servings: 10 servings
Calories: 275kcal
Ingredients
Cake Ingredients
- 3/4 cup all-purpose flour The base for a fluffy cake.
- 1/2 teaspoon baking powder For lightness and rise.
- 1/2 teaspoon baking soda Adds extra fluffiness.
- 1/2 teaspoon ground cinnamon The warm embrace of fall flavors.
- 1/2 teaspoon ground ginger A touch of spice to elevate the flavor profile.
- 1/4 teaspoon ground nutmeg Adds warmth and depth.
- 1/4 teaspoon salt Enhances the sweetness of the cake.
- 3 large eggs For structure and richness.
- 1 cup granulated sugar Sweetens the deal perfectly.
- 2/3 cup canned pumpkin Contributes moisture and flavor.
- 1 teaspoon vanilla extract For a subtle aromatic essence.
- powdered sugar (for dusting) Adds a touch of sweetness and visual appeal.
Filling Ingredients
- 8 oz cream cheese, softened Creamy and tangy base for the filling.
- 1/4 cup unsalted butter, softened Richness that blends perfectly.
- 1 cup powdered sugar For a touch of sweetness.
- 1/2 cup caramel sauce The star of the filling, making it indulgent.
Glaze Ingredients
- 1 cup powdered sugar Sweetens and thickens the glaze.
- 1/2 teaspoon ground cinnamon To echo the cake’s spices.
- 2-3 tablespoons milk To achieve the desired consistency.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a 10×15-inch jelly roll pan by greasing it and lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale. Add the canned pumpkin and vanilla extract, mixing until fully incorporated.
- Gradually fold the dry ingredients into the pumpkin mixture until just combined. Spread the batter evenly in the prepared pan.
Baking
- Bake for 13-15 minutes, or until the cake springs back when lightly touched. Keep an eye on it to avoid overbaking.
- While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.
Rolling the Cake
- Once the cake is done baking, immediately invert it onto the prepared towel and peel off the parchment paper.
- Starting from one short edge, roll the cake up with the towel. Allow it to cool completely on a wire rack.
Making the Filling
- In a mixing bowl, beat the cream cheese and softened butter until smooth and creamy. Add the powdered sugar and caramel sauce, mixing until fully blended.
Assembling the Cake
- Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface.
- Roll the cake back up without the towel.
Making the Glaze
- In a small bowl, whisk together the powdered sugar, ground cinnamon, and milk until fully smooth and drizzly.
- Drizzle the glaze over the cake roll and refrigerate for at least one hour before slicing and serving.
Notes
To ensure the best results, measure ingredients accurately, let eggs and cream cheese sit at room temperature, and scroll through the cake gently while rolling. Nuts or chocolate chips can be added for added texture.