Description
A decadent fall dessert featuring a spiced pumpkin sponge cake rolled with a creamy caramel filling, perfect for holidays and special occasions.
Ingredients
Scale
- For the pumpkin cake:
- ¾ cup (95 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 large eggs
- 1 cup (200 g) granulated sugar
- ⅔ cup (160 g) canned pumpkin purée (not pie filling)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting towel
- For the caramel filling:
- 1 package (8 oz / 225 g) cream cheese, softened
- 4 tablespoons (56 g) unsalted butter, softened
- 1 cup (125 g) powdered sugar
- 3 tablespoons caramel sauce (plus extra for drizzling)
- ½ teaspoon vanilla extract
- For garnish (optional):
- Whipped cream
- Extra caramel drizzle
- A sprinkle of cinnamon or sea salt
Instructions
- Preheat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan, line with parchment paper, and lightly grease the paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, beat eggs and sugar until thick and pale, about 2-3 minutes. Stir in pumpkin purée and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-14 minutes, or until the cake springs back when lightly touched.
- While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
- Immediately after removing the cake from the oven, loosen the edges and carefully invert it onto the prepared towel. Peel off the parchment paper.
- Starting from the short side, roll the warm cake tightly inside the towel. Place the rolled cake on a wire rack and let it cool completely.
- To make the caramel filling: Beat cream cheese and butter together until smooth. Add powdered sugar, caramel sauce, and vanilla extract. Beat until creamy and well combined.
- Once the cake is completely cool, gently unroll it. Spread the caramel cream filling evenly over the surface, leaving about ½ inch from the edges.
- Carefully re-roll the cake without the towel, making sure it stays tight.
- Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
- Dust with powdered sugar or drizzle with caramel sauce. Slice into rounds and serve with whipped cream if desired.
Notes
- Roll the cake while it’s still warm to prevent cracks.
- Use plenty of powdered sugar on the towel to prevent sticking.
- Allow the cake to cool completely before spreading the filling.
- Chill the roll before slicing for clean, even cuts.
- If cracks appear, cover them with powdered sugar or caramel drizzle.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert, Fall Recipes
- Method: Rolled, Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 31g
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: N/A