This Pumpkin Roll with Caramel Drizzle is sure to make the eaters happy! It’s so light and bursting with spice flavors, a creamy and dreamy filling, and caramel on top and in the inside! What could be better?!
Roll cakes shout “it’s a party”!
Roll cakes are fantastic because not only do they look beautiful, they also serve up beautifully and store well. This light roll or roulade cake is a perfect holiday dessert, or any fall day when you want some comfort, spice flavors. Roll cakes make a statement, saying a celebration is happening!
If you’re in a chocolatey mood, you may want to check out our Gluten Free and Dairy Free Chocolate Roll Cake as well!
Prepare this cake in advance
You can make the cake early in the day for enjoying in the evening, or even the night before if you wish.
Just be sure to refrigerate once filled or simply fill the next day if you make the cake portion the previous night.
Creativity in both filling and decorating the Pumpkin Roll
Try filling the roll with chopped nuts or even chopped candies, for a little variety! Chop up Rolo candies or Heath Bar candy bars for a fun layer in this Pumpkin Roll. Or add candies or nuts to the top of the Pumpkin Roll. You can even fill with ice cream if you like! Just don’t freeze for more than 3 or 4 hours, and let sit for 10-15 minutes before slicing.
We also love to make chocolate rolls for special occassions, filling them with whipped cream and berries, and covering with chocolate ganache. Using berries and, or fresh organic and edible flowers makes for easy cake decorating, as well.
The fresh fruit and flowers speak for themselves and not much else is needed for decorations.
A few general roll cake tips
Roll cakes are not only beautiful when sliced, but are as well, easy to make! Here are just a few tips that will help you.
#1 Always let your eggs come to room temperature before whipping.
#2 Fold the whipped egg white into the batter very gently to not loose any of the aeration. It’s always better to leave a few small flecks, rather than over-folding.
#3 Wash the mixing bowl and dry completely before whipping the egg whites or cream.
#4 For easily whipping cream, get yourself an immersion blender. The KitchenAid Variable Speed Corded Hand Blender got a very good rating and is very reasonable priced at just $59.95.
#5 Never roll the cake with the cream filling before it is completely cool.
#6 Never use hot or warm caramel in the interior or on top.
#7 If you choose flowers for decoration, always be sure to use rinsed and dried edible (and preferably organic) flowers.
#8 The roll cake is rich, so serve small slices!
#9 Use your extra Easy Caramel Drizzle for your coffee drinks, or drizzled on pot de crème or other desserts.
Pumpkin Roll with Caramel Drizzle and Maple Nutmeg Cream (Gluten Free)
- 1 baking sheet with rimmed edges
- parchment paper to line baking sheet
- 1 clean towel
- 1 stand mixer, hand mixer, or emulsion blender
- 2-3 tbsp chopped pecans, candied pecans, or toasted blanched almonds, divided for adding to the top of the whipped cream and sprinkling on baking sheet
- ¾ teaspoon ground cinnamon gluten free
- ¾ teaspoon ground ginger gluten free
- 5 large or XL eggs, separated room temperature
- ½ cup brown sugar, packed
- ½ cup plus 2 tbsp Bob's Red Mill Gluten Free 1 to 1 Baking Flour or other gluten free blend with xanthan gum
- ½ cup pumpkin puree
- ¾ teaspoon Nielsen-Massey Vanilla or Vanilla Paste or other gluten free
- 1 teaspoon Cointreau optional, gluten free
- 1 teaspoon cinnamon gluten free
- 1 teaspoon ground ginger gluten free
- ½ teaspoon ground cloves gluten free
- ½ teaspoon ground nutmeg gluten free
- ¼ teaspoon fine salt
- ½ teaspoon baking powder gluten free
- ½ teaspoon sugar
Maple Nutmeg Cream
- 1¼ cups heavy cream
- 1 tbsp maple syrup
- ¾ teaspoon ground nutmeg, gluten free gluten free
Easy Caramel Drizzle (or use store bought if desired)
- 6 tbsp butter, unsalted
- ½ cup plus 2 tbsp brown sugar
- 1 tbsp pure maple syrup
- 1 tbsp water
- pinch of salt
- pinch of cinnamon gluten free
- ¼ teaspoon Nielsen-Massey Vanilla or Vanilla Paste gluten free
- 1 tbsp rum or brandy optional, gluten free
- ¼ cup evaporated milk, gf or heavy cream
- Preheat the oven to 350 degrees F.
- Line a rimmed baking sheet with parchment. Butter the parchment well and dust with 3/4 teaspoon of powered sugar, 3/4 teaspoon cinnamon, plus 1 tablespoon of finely chopped nuts.
- Beat the egg yolks in a stand mixer with the brown sugar until thick. Add the spices, pumpkin, gluten free flour, vanilla, optional Cointreau, salt, and baking powder. Using the beater attachment, beat for 2-3 minutes until well combined. Remove the mixture to a large bowl.
- Clean the mixing bowl and dry thoroughly. Whip the egg whites until fine bubbles appear. Add the 1/2 teaspoon white sugar. Continue beating until stiff but not dry. Fold the whipped egg whites into the pumpkin batter, being careful not to over-fold.
- Spread the batter across the sheet evenly. Bake in the center of the oven for 15-17 minutes. Test with a toothpick. It will come out clean and spring back when pressed gently with your finger.
- Remove the pan from the oven. Let cool for 5 minutes. Prepare a clean dish towel dusted with powdered sugar and cinnamon. Invert the cake onto the towel. Let sit for 10 minutes before peeling off the paper. Roll the cake up. Don't roll tight. Cool completely on a wire rack.
- Make the Easy Caramel Drizzle. Cool and chill slightly to thicken. You can also choose to use a purchased gluten free caramel sauce.
- While the caramel is cooling, whip the Maple Nutmeg Cream. Refrigerate until ready to use.
- Unroll the cake carefully. Spread or drizzle with 1/4 cup cooled caramel. Spread with Maple Nutmeg Cream. Add remaining chopped nuts. Roll up. Slide onto a cake stand or plate. Dust with more powdered sugar and cinnamon. Drizzle with Caramel Drizzle. Sprinkle with nutmeg and cinnamon.
- Refrigerate until ready to serve. Slice into 9 -10 cake slices.
Easy Caramel Drizzle
- Heat over medium low heat in a small saucepan the butter, brown sugar, maple syrup, water, pinch of salt, and pinch of cinnamon, optional rum or brandy, and vanilla. Heat to boiling and cook for 5-6 minutes, stirring constantly. Remove from the heat and add evaporated milk or cream. Cool and chill to thicken.
Maple Nutmeg Cream
- Whip the cream, using a mixer or emulsion blender with whisk attachment, until line appear. Add the maple syrup and nutmeg and whip until light and fluffy. Set aside or refrigerate until ready to use.