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Caramel Pecan Pumpkin Roll

Swirly pumpkin cake, fluffy cream cheese filling, caramel dripping down the sides and crunchy pecans. This one NEVER lasts long!
Print Recipe
Servings: 10 to 12 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • ⅔ cup canned pumpkin purée
For the filling
  • 8 oz cream cheese softened
  • 1 cup powdered sugar plus extra for dusting the towel
  • 6 tbsp unsalted butter softened
  • 1 tsp vanilla extract
For the topping
  • ½ cup caramel sauce
  • ½ cup chopped toasted pecans

Equipment

  • 15x10-inch jelly-roll pan
  • Parchment paper
  • Clean kitchen towel
  • Mixer
  • Plastic wrap

Method
 

  1. Heat oven to 375°F. Line a 15x10-inch jelly-roll pan with parchment and grease it lightly.
  2. In a medium bowl, whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  3. In a large bowl, beat the eggs and granulated sugar until thick and pale, about 3 minutes. Stir in the pumpkin purée, then fold in the dry ingredients.
  4. Spread the batter evenly in the prepared pan and bake 13–15 minutes, until the cake springs back when touched.
  5. While it bakes, lay a clean kitchen towel flat and dust it generously with powdered sugar.
  6. Immediately invert the hot cake onto the towel, peel off the parchment, and roll the cake up with the towel starting from a short end. Cool completely, about 1 hour.
  7. Beat the cream cheese, powdered sugar, butter, and vanilla until smooth and fluffy.
  8. Unroll the cooled cake, spread the filling evenly over it, and re-roll without the towel. Wrap in plastic wrap and chill at least 1 hour.
  9. Before serving, drizzle with caramel sauce and sprinkle with toasted pecans.

Notes

Invert and roll the cake with the towel right away, while it's hot.