Caramel Pecan Pumpkin Roll

Caramel Pecan Pumpkin Roll

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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 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!

Related Posts:
Chocolate Swiss Roll
Classic Pumpkin Roll
Chocolate Mocha Hurricane Swiss Roll


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  • Makes about 10 servings
  • 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
  1. 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.
  2. Remove the pan from the heat and add the cream. It will bubble a little bit.
  3. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
  4. 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.
  5. Preheat the oven to 300F (150C).
  6. 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.
  7. Prepare the pumpkin cake.
  8. Preheat the oven to 350F (180C). Butter a 12 X16 inch (30*40 cm) baking tray and line it with parchment paper.
  9. 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.
  10. Add pumpkin puree and lemon juice and mix to combine.
  11. Sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt over the bowl. Gently fold the flour mixture in.
  12. Pour batter into the prepared pan and spread evenly.
  13. Bake for 13-15 minutes. Let the cake cool in the pan for 5 minutes.
  14. Dust with powdered sugar. Flip the cake onto a parchment paper or powdered sugar dusted kitchen towel.
  15. Roll the cake up and let cool completely.
  16. Prepare caramel cream cheese filling.
  17. In a bowl mix cream cheese or Mascarpone Cheese with powdered sugar, caramel sauce, cinnamon and vanilla extract.
  18. In another bowl mix cream until stiff peaks form.
  19. Gently fold the cream into the caramel mixture.
  20. Unroll the cake and spread the filling evenly over the cake.
  21. Sprinkle the chopped pecans.
  22. Roll the cake back up. Refrigerate for at least 2 hours before serving.
  23. Dust with more powdered sugar. To decorate if desired, pipe the top with whipped cream and add physalis and cinnamon sticks.
  24. Serve with drizzles of remaining caramel sauce. Enjoy!
Caramel Pecan Pumpkin Roll-1
Nutrition facts 1 Serving out of 10 - Calories:444, Fat:27.5g, Saturated Fat:13g , Carbohydrates:46.1g , Sugar:34.3g , Fiber:2.3g , Protein:6.6g, Cholesterol:118mg , Sodium 424mg 18%, Vitamin D 6mcg 30%, Calcium 78mg 6%, Iron 2mg 9%, Potassium 192mg 4%, daily percentage values are based on a 2000 calorie diet
On November 19, 2020 at 12:05 pm, Cristina said...
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.
On November 22, 2020 at 10:37 pm, cookie clicker said...
yummy. So delicious
On December 01, 2020 at 09:01 pm, Stacey_S said...
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.

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