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As the leaves turn gold and the air becomes crisp, there's nothing quite like the comforting aroma of autumn spices wafting through your kitchen. The Pumpkin Caramel Spice Cake Roll is a delightful dessert that encapsulates the essence of fall, offering a harmonious blend of pumpkin, caramel, and warm spices. This cake roll is not just a feast for the eyes; it’s an irresistible treat that captures the heart of seasonal flavors. Imagine a soft, moist cake rolled around a decadent caramel filling, all topped off with a luscious cinnamon glaze—each bite a celebration of autumn.

Pumpkin Caramel Spice Cake Roll with Cinnamon Glaze

Experience the essence of fall with a delicious Pumpkin Caramel Spice Cake Roll! This moist, spiced cake, filled with luscious caramel and topped with a sweet cinnamon glaze, is perfect for any autumn gathering. Easy to make and bursting with seasonal flavors, this dessert will impress family and friends alike. Get ready to roll up a slice of autumn bliss! #PumpkinCake #FallRecipes #DessertIdeas #BakingFromScratch #CinnamonGlaze #AutumnFlavors #CakeRoll
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Ingredients
  

For the Cake:

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

3 large eggs

1 cup granulated sugar

1/2 cup pumpkin puree (canned or fresh)

1/4 cup vegetable oil

1 teaspoon vanilla extract

Powdered sugar for dusting

For the Caramel Filling:

1 cup caramel sauce (store-bought or homemade)

1/2 cup heavy cream

For the Cinnamon Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan and line the bottom with parchment paper. Grease the parchment paper as well.

    Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger, cloves), and salt. Set aside. In another bowl, beat the eggs and sugar until thick and pale. Add the pumpkin puree, vegetable oil, and vanilla extract. Mix until well combined.

      Combine Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing.

        Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for about 12-15 minutes, or until a toothpick inserted in the center comes out clean.

          Roll the Cake: While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, remove it from the oven and immediately invert it onto the towel, peeling off the parchment paper. Roll the cake up gently with the towel, starting from one of the short ends. Let it cool completely while rolled.

            Make the Caramel Filling: Whisk together the caramel sauce and heavy cream in a bowl until creamy.

              Unroll and Fill the Cake: Once the cake is cool, unroll it carefully. Spread the caramel filling evenly across the cake, leaving a small border around the edges. Roll it back up without the towel this time, tightly but gently.

                Prepare the Cinnamon Glaze: In a small bowl, combine the powdered sugar, milk, ground cinnamon, and vanilla extract until smooth. Adjust the consistency by adding more milk if necessary.

                  Glaze the Cake: Place the rolled cake seam-side down on a serving platter. Drizzle the cinnamon glaze over the top, allowing it to cascade down the sides.

                    Serve: Slice the cake roll with a serrated knife and serve. Enjoy your pumpkin caramel spice cake roll with cinnamon glaze!

                      Prep Time: 20 mins | Total Time: 50 mins | Servings: 8-10