There’s something magical about the first bite of pumpkin caramel spice cake roll with cinnamon glaze as the leaves start to turn. The moist pumpkin cake hugs a ribbon of gooey caramel, all wrapped up in a cozy blanket of warm spices and sweet cinnamon glaze. It’s the dessert I dream about when September rolls around.
I’ll never forget the year my aunt brought this cake roll to Thanksgiving – one slice turned into three, and suddenly we were all huddled around the dessert table like it was a campfire. What makes it so special? That perfect balance of fluffy pumpkin cake and rich caramel, with just enough cinnamon kick in the glaze to make your taste buds dance. And here’s the best part – it looks fancy but comes together faster than you’d think!
Why You’ll Love This Pumpkin Caramel Spice Cake Roll
This pumpkin caramel spice cake roll is the kind of dessert that makes people ask for seconds – and then beg for the recipe! Here’s why it’s become my go-to fall treat:
- Surprisingly simple – Don’t let the fancy swirl fool you. The rolling technique is easier than it looks, especially with my foolproof towel trick
- Holiday superstar – It disappears fast at Thanksgiving, but I’ve been known to make extra just for breakfast the next day (no judgment!)
- Flavor fireworks – Warm pumpkin spices meet sweet caramel in every bite, with that cinnamon glaze tying it all together perfectly
- Crowd-pleaser magic – I’ve served this to pumpkin lovers and skeptics alike – every single one comes back for more
Trust me, once you try this cake roll, you’ll understand why my family now expects it at every autumn gathering!
Ingredients for Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze
Gathering your ingredients is the first step to cake roll success! I’ve learned through many autumn baking sessions that quality
How to Make Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze
Okay, let’s get rolling – literally! This pumpkin caramel spice cake roll comes together in three simple stages. I’ll walk you through each step like I’m right there in your kitchen (maybe pretend I’m stealing bites of caramel as we go).
Step 1: Prepare the Cake Batter
First, grab your mixer and beat those room-temperature eggs like they owe you money! You’ll know they’re ready when they turn pale yellow and fluffy – about 3 minutes on medium speed. Now gradually add the sugar while mixing. We’re aiming for ribbons of batter that hold their shape when you lift the beaters.
Next comes the pumpkin puree (not pie filling – trust me, there’s a big difference!) and vanilla. Mix just until combined. In another bowl, whisk together your dry ingredients – flour, baking powder, cinnamon, nutmeg, cloves, and salt. Gently fold these into your wet ingredients until no flour streaks remain. The batter should be smooth and slightly thick, like pancake batter’s sophisticated cousin.
Step 2: Bake and Roll the Cake
Here’s my secret weapon: parchment paper. Line your baking sheet with it, then lightly grease the paper too (double insurance!). Spread the batter evenly – an offset spatula works wonders here. Bake at 375°F for 12-15 minutes until the cake springs back when lightly touched.
Now the magic happens! While the cake’s still warm (but not scorching hot), dust a clean kitchen towel with powdered sugar. Flip the cake onto it, peel off the parchment, and immediately roll it up towel and all. This “sets” the memory of the roll shape. Let it cool completely like this – about an hour. Patience is key!
Step 3: Add Caramel and Glaze
Unroll your cooled cake carefully – don’t worry if there are slight cracks; the glaze will hide them! Warm your caramel slightly so it spreads easily (30 seconds in the microwave does the trick). Spread it evenly, leaving about a 1/2-inch border all around. Now reroll gently without the towel.
For the cinnamon glaze, whisk powdered sugar, milk, and cinnamon until smooth. It should drizzle beautifully off your whisk – if too thick, add milk a teaspoon at a time. Drizzle artistically over your masterpiece. Let it set for 15 minutes before slicing with a serrated knife.
See? Not nearly as scary as it looks! Just wait until you see everyone’s faces when you present this swirled beauty.
Tips for the Perfect Pumpkin Caramel Spice Cake Roll
After making this pumpkin caramel spice cake roll more times than I can count (okay fine, I’ve lost track because I keep eating them), I’ve learned all the little tricks that make it foolproof. Here are my can’t-live-without tips:
- Eggs matter! Room temperature eggs incorporate better – I leave mine out for at least 30 minutes before baking. Cold eggs just won’t give you that light, fluffy texture we’re after.
- Watch the clock – Overbaking is the #1 cause of cracks. Pull it out when the edges just start pulling away from the pan and the center springs back lightly to your touch.
- Towel tricks – Use a thin, smooth kitchen towel (flour sack towels work great) and dust generously with powdered sugar. Thick towels make rolling harder.
- Caramel control – Warm your caramel sauce slightly so it spreads easily, but not so much that it melts into the cake. We want distinct layers!
- Chill out – If your cake cracks when rolling, don’t panic! Just roll it up anyway – the glaze will cover any imperfections beautifully.
Follow these tips and you’ll have bakery-worthy results every time – promise!
Variations for Your Pumpkin Caramel Spice Cake Roll
One of my favorite things about this pumpkin caramel spice cake roll is how easily you can make it your own! Here are some delicious twists I’ve tried over the years:
- Maple lovers – Swap the caramel for pure maple syrup (the good, dark stuff) and add a pinch of extra cinnamon
- Crunchy surprise – Sprinkle chopped toasted pecans or walnuts over the caramel before rolling
- Creamy dream – Mix some whipped cream cheese into the caramel for a tangy contrast
- Spice it up – Add a dash of cardamom or allspice to the cake batter for extra warmth
The possibilities are endless – just don’t tell my aunt I’ve been messing with her original recipe!
Serving and Storing Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze
This pumpkin caramel spice cake roll deserves a proper presentation! I love serving it at room temperature – the flavors really pop when they’re not ice-cold. Slice with a sharp knife dipped in hot water for clean cuts (wiping between slices helps too).
Leftovers? Ha! But if by some miracle you have some, store it in an airtight container in the fridge for up to 3 days. The caramel might firm up when chilled, so let slices sit at room temp for 15 minutes before serving. I don’t recommend freezing – the texture just isn’t the same after thawing.
Nutritional Information for Pumpkin Caramel Spice Cake Roll
Let’s be real – we’re not eating pumpkin caramel spice cake roll for its health benefits, but here’s the scoop for those curious. Nutritional values are estimates and vary by ingredients. Per slice (about 1/10th of the cake), you’re looking at:
- Calories: 220
- Carbohydrates: 45g
- Sugar: 25g
- Fat: 3g
- Saturated Fat: 1g
- Protein: 3g
- Cholesterol: 55mg
- Sodium: 120mg
Not too bad for a dessert that tastes like fall in every bite! Remember, these numbers can change depending on your exact ingredients, especially if you go heavy on the caramel (which, let’s be honest, we all do). Enjoy it guilt-free – life’s too short to skip the cinnamon glaze!
FAQs About Pumpkin Caramel Spice Cake Roll
Q1. Can I freeze this pumpkin caramel spice cake roll?
Honestly? I don’t recommend it. While you technically can freeze it, the texture changes when thawed – the cake gets a bit soggy and the caramel loses its luscious gooeyness. If you must freeze, wrap tightly in plastic wrap first, then foil, and thaw overnight in the fridge. But really, this dessert is best enjoyed fresh within a few days!
Q2. How do I prevent my cake from cracking when rolling?
Oh, I’ve been there! Here’s what works for me: roll it up in the towel while still warm (but not hot), dust that towel generously with powdered sugar, and don’t overbake the cake. If you do get small cracks? No stress – that cinnamon glaze is a master at hiding imperfections! Just pretend you meant it to look rustic.
Q3. What’s the best pumpkin puree brand to use?
After years of testing, I swear by Libby’s 100% Pure Pumpkin. It’s consistently thick and flavorful. Whatever brand you choose, make sure it’s pure pumpkin, not pumpkin pie filling (which has added spices and sweeteners). Pro tip: give the can a shake before opening – you should hear a dull thud, not liquid sloshing around.
Q4. Can I make this ahead of time?
Absolutely! The cake roll actually tastes better after resting overnight (the flavors meld beautifully). Just wait to add the glaze until an hour before serving so it stays pretty. Store the unglazed roll wrapped in plastic in the fridge, then let it come to room temp before glazing and slicing.
Q5. My caramel sauce is too thick – what can I do?
Easy fix! Warm it gently in the microwave for 10-15 seconds, or stir in a teaspoon of warm cream at a time until it reaches spreadable consistency. Just don’t make it too runny, or it’ll soak into the cake instead of staying in that perfect caramel layer!
Rate This Recipe
I’d love to hear how your pumpkin caramel spice cake roll turned out! Did the cinnamon glaze make you do a little happy dance like it does for me? Maybe you put your own spin on it with extra spices or nuts? Whatever your experience, share it below – your tips and stories might help another baker create their perfect fall dessert.
This recipe has brought so much joy to my kitchen over the years, and nothing makes me happier than knowing you’ve enjoyed it too. Did it become an instant family favorite like it did for us? Tell me all about your cake roll adventures in the comments!
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Irresistible Pumpkin Caramel Spice Cake Roll in 3 Easy Steps
- Total Time: 35 minutes
- Yield: 1 cake roll (8-10 servings)
- Diet: Vegetarian
Description
A delicious pumpkin caramel spice cake roll with a sweet cinnamon glaze. Perfect for fall gatherings or holiday desserts.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup caramel sauce
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Beat eggs and sugar until light and fluffy. Add pumpkin and vanilla.
- Whisk flour, baking powder, spices, and salt in a separate bowl.
- Fold dry ingredients into wet ingredients until combined.
- Spread batter onto the prepared baking sheet and bake for 12-15 minutes.
- Let cool slightly, then roll the cake with a clean towel and let it cool completely.
- Unroll, spread caramel sauce, then reroll without the towel.
- Mix powdered sugar, milk, and cinnamon for the glaze and drizzle over the cake.
Notes
- Use room-temperature eggs for best results.
- Dust the towel with powdered sugar to prevent sticking.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American