Salted Caramel Pumpkin Cake Roll Recipe for Fall Desserts

This pumpkin cake roll, filled with salted caramel cream cheese, makes an elegant homemade gift for the holidays and a decadent centerpiece for Thanksgiving or Christmas gatherings. Its tender pumpkin sponge, nut-studded top, and caramel-kissed filling earn praise from family and friends every year.

A yearly holiday tradition: baking pumpkin cake rolls

I enjoy giving homemade gifts at Christmas, and for nearly three decades I’ve baked and delivered these pumpkin cake rolls to friends and clients around town. The recipe I adapted came from an old Oklahoma State University Extension Center cookbook (1983) — a treasured collection I helped compile early in my career. Over the years this roll has become one of my favorite festive treats to share.

Why this salted caramel pumpkin cake roll stands out

Pure pumpkin flavor. Once fall arrives I crave pumpkin in every form, and this roll delivers that warm, spiced flavor in a soft, airy cake.

Salted caramel elevates the filling. Adding salted caramel to the cream cheese filling transforms a classic into something richer and more complex.

Perfect for gifting. I’ve made as many as 40 in a season. With a steady workflow they’re surprisingly easy to produce in quantity, and recipients still rave months later.

Freezes beautifully. These rolls freeze well, so you can prepare extras ahead of time and have a ready gift or dessert for unexpected guests.

Separate dry and wet ingredients

The baking powder, spices, and salt should be fully combined with the flour so the batter is consistent. A whisk works well for this.

Beat the eggs five minutes

Beat the eggs on high for a full five minutes to incorporate air and produce a light, fluffy cake. I’ve learned the hard way that rushing this step creates a flat, dense sponge.

After the eggs are frothy, gradually add the sugar with the mixer, then stir in the pumpkin and lemon juice before folding in the flour mixture.

If you plan to make multiple rolls, don’t double or triple the cake batter. I’ve found baking separate individual batches gives the best results.

Gently fold wet and dry mixtures

Overmixing makes the cake dense and gummy. Fold the pumpkin mixture into the dry ingredients using a rubber spatula: make a well in the dry ingredients, add the pumpkin mix, then run the spatula across the bottom of the bowl and fold over the top, rotating the bowl until combined.

Best way to grease the baking sheet

Line an 11×17-inch cookie sheet with foil and spray the foil generously with nonstick spray, covering the bottom and sides well. This prevents sticking and yields consistent results.

Pecans or walnuts

Either pecans or walnuts complement the cake. I like a mix of finely chopped nuts with some coarser pieces. The original recipe calls for one cup, but I often use a heaping cup for extra texture. Omit nuts if you prefer a nut-free roll.

Baking the cake

My batches bake in about 13–15 minutes at 350°F. Since ovens vary, check around 10 minutes. The cake is done when it springs back gently to the touch and feels pillowy rather than crisp at the edges.

Flip the pan and roll the cake while warm

Generously dust a clean dish towel with powdered sugar. When the cake is done, let it cool for about five minutes in the pan, then flip the pan quickly onto the sugared towel. Peel off the foil and, starting from the narrow end, roll the cake together with the towel. Rolling while warm trains the sponge to hold its shape.

Let the cake cool completely before filling

Allow the rolled cake to cool fully in the towel before unrolling. This prevents cracks and makes filling easier. If the cake cracks when unrolling, don’t worry — the filling will hide most imperfections, or you can position any crack on the bottom when serving.

Salted caramel cream cheese filling

This roll uses a cream cheese filling enhanced with salted caramel for extra richness. Beat cream cheese and butter until fluffy, add the caramel, then beat in powdered sugar one cup at a time until the filling is fluffy and slightly firm. Add vanilla to finish. Unlike the cake, the filling can be doubled or multiplied when making multiple rolls for gifts.

Spread the filling over the cooled unrolled cake, re-roll (using the towel to guide it) and chill in the refrigerator for a couple of hours before slicing. Chilling helps the roll hold shape and makes cleaner slices.

Presenting the roll as a gift

For gifting, wrap the roll in attractive paper, cellophane, or mylar and tie with a festive ribbon. I’ve included small ornaments or a bottle of homemade eggnog with my gifts in the past — presentation makes a homemade treat feel even more special.

Final thoughts

This spiced pumpkin cake rolled with chopped nuts and filled with salted caramel cream cheese is rich, festive, and perfectly suited to the holiday season. Bake extras to freeze or gift — this recipe may become a new tradition for your family. Wishing you a joyful holiday season filled with good food and good company.

If you love fall recipes, please check out these as well:

Salted Caramel Sauce

Salted Caramel Pumpkin Layered Cake

Gingerbread Layered Cake with Eggnog Icing

Caramel Apple Galette

Boozy Aged Eggnog

Pumpkin Spice Vodka Martini

Caramel Apple Hot Toddy

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