Caramel Pecan Pumpkin Roll

Pumpkin Roll is one of the most classic desserts for the Thanksgiving table that everybody loves.  Make this Caramel Pecan Pumpkin Roll the star of the evening, by adding caramel and toasted pecans to the filling, which bring an amazing flavor and texture that will surely delight and impress all your guests and family.

Hard not to love this Caramel Pecan Pumpkin Roll, a thin and moist pumpkin cake, filled with a caramel cream cheese frosting and toasted pecans, all rolled up and decorated with beautiful physalis berries and cinnamon sticks. What better way to celebrate autumn and its beautiful colors?

This recipe is easy to prepare, a great recipe even for beginners, so hope you will give this a try and enjoy!

Caramel Pecan Pumpkin Roll Closeup

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Caramel Pecan Pumpkin Roll

Caramel Pecan Pumpkin Roll

5 from 1 vote
Pumpkin Roll is one of the most classic desserts for the Thanksgiving table that everybody loves. Make this cake the star of the evening by adding caramel, toasted pecans, which bring an amazing flavor and texture that will surely delight and impress all your guests and family.
Servings 10 servings
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins


Salted Caramel Sauce

  • 1/2 cup (100g) sugar
  • 2 tbsp (30ml) water
  • 1/4 cup (60ml) whipping cream
  • 1 tbsp (15g) unsalted butter , room temperature
  • 1/2 tsp (3g) vanilla extract
  • 1/2 tsp (3g) salt

Pumpkin Sponge Cake

  • 3 large eggs
  • 1 cup (200g) sugar
  • 1 tsp (5g) vanilla extract
  • 1 tsp (5ml) lemon juice
  • 2/3 cup (160g) pumpkin puree
  • 3/4 cup (100g) flour
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (6g) cinnamon
  • 1/2 tsp (2g) ginger
  • 1/4 tsp (1g) nutmeg

Pecans for filling

  • 1 cup (100g) pecans , toasted

Caramel Frosting

  • 8 oz (230g) Cream cheese or Mascarpone cheese , room temperature
  • 1/4 cup (60g) salted caramel sauce
  • 1/4 cup (30g) powdered sugar
  • 1/2 tsp (2g) cinnamon
  • 1 tsp (5g) vanilla extract
  • 1 cup (240g) whipping cream , chilled

For dusting

  • powdered sugar

For decorating, optional

  • cinnamon sticks
  • physalis berries
  • whipped cream


  • First prepare the salted caramel sauce so it has time to cool down. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
  • Remove the pan from the heat and add the cream. It will bubble a little bit.
  • Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
  • Remove from heat and add vanilla extract, butter and salt. Stir well until smooth. Transfer into a bowl and set aside to cool until the cake is ready.
  • Preheat the oven to 300F (150C).
  • Place the pecans on a baking tray and toast for 15 minutes. When cool enough to handle, chop them into small pieces and set aside until ready to use.
  • Prepare the pumpkin cake.
  • Preheat the oven to 350F (180C). Butter a 12 X16 inch (30*40 cm) baking tray and line it with parchment paper.
  • In a large bowl add eggs and sugar and mix for 5-7 minutes until light yellow colored,thick and foamy. Add vanilla extract and mix to incorporate.
  • Add pumpkin puree and lemon juice and mix to combine.
  • Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt over the bowl. Gently fold the flour mixture in.
  • Pour batter into the prepared pan and spread evenly.
  • Bake for 13-15 minutes. Let the cake cool in the pan for 5 minutes.
  • Dust with powdered sugar. Flip the cake onto a parchment paper or powdered sugar dusted kitchen towel.
  • Roll the cake up and let cool completely.
  • Prepare caramel cream cheese filling.
  • In a bowl mix cream cheese or Mascarpone Cheese with powdered sugar, caramel sauce, cinnamon and vanilla extract.
  • In another bowl mix cream until stiff peaks form.
  • Gently fold the cream into the caramel mixture.
  • Unroll the cake and spread the filling evenly over the cake.
  • Sprinkle the chopped pecans.
  • Roll the cake back up. Refrigerate for at least 2 hours before serving.
  • Dust with more powdered sugar. To decorate if desired, pipe the top with whipped cream and add physalis and cinnamon sticks.
  • Serve with drizzles of remaining caramel sauce. Enjoy!



Serving: 1gCalories: 444kcalCarbohydrates: 46.1gProtein: 6.6gFat: 27.5gSaturated Fat: 13gCholesterol: 118mgSugar: 34.3g
Calories: 444kcal
Course: Dessert
Cuisine: American
Keyword: caramel pecan pumpkin roll, pumpkin dessert, pumpkin roll, Thanksgiving dessert

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Cristina Author says:

    Love your blog and I admire you so much.
    I will definitely try this recipe for Thanksgiving. How about a decadent Chocolate Babka for the Holidays?
    Thank you for all the hard work and for these amazing recipes.

  2. cookie clicker Author says:

    yummy. So delicious

  3. Stacey_S Author says:

    Thank you once again. I can always count on finding an amazing dessert recipe here. This was absolutely amazing and everyone loved it. I even found the gooseberries! I’m not a baker but am somehow responsible for the family gathering desserts. This made me look like a master baker. The only bad thing is there were no leftovers.

  4. Hi Ella. Thank you so much for this beautiful recipe. I look forward to making it on Thanksgiving. Could you kindly let me know of this can be made the day before? Would appreciate any tips.

    Thank you!

    1. Ella Marincus-HomeCookingAdventure Author says:

      Sure.. It is even better if you make it a day before and try to decorate the cake just a few hours before serving.

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