Description
A delicious pumpkin caramel spice cake roll filled with a creamy cinnamon glaze. Perfect for fall gatherings or a cozy dessert.
Ingredients
Scale
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 tsp lemon juice
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup powdered sugar
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1/2 tsp vanilla extract
- 1/4 cup caramel sauce
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar until thick. Add pumpkin puree and lemon juice.
- In a separate bowl, mix flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- Fold dry ingredients into wet ingredients until combined.
- Spread batter evenly in the prepared pan. Bake for 12-15 minutes.
- Remove from oven and let cool for 5 minutes. Roll cake with parchment paper and let cool completely.
- Beat powdered sugar, cream cheese, butter, and vanilla until smooth for the filling.
- Unroll cake, spread filling, drizzle caramel sauce, then roll again without parchment.
- Chill for 1 hour before slicing.
Notes
- Use room-temperature eggs for better volume.
- Do not overbake to prevent cracking.
- Dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 32g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: pumpkin cake, caramel dessert, cinnamon glaze, fall baking