Moist pumpkin cake rolled with bourbon caramel frosting and drizzled with additional bourbon caramel sauce, makes this Pumpkin Roll Cake with Bourbon Caramel Sauce the perfect fall dessert.
All right pumpkin lovers! Have I got the PERECT recipe for you! If you love a perfectly spiced pumpkin cake with cream cheese frosting – this cake takes it to a whole new level.
Not only did we make a delicious pumpkin cake into a cake roll. But we filled it with a bourbon caramel frosting and then drizzled it with bourbon caramel sauce. Be sure to check out our Bourbon Cake too!
I tell you, I am such a sucker for a pretty cake. So it is no wonder I love roll cakes. They look difficult, but honestly – it is easier than it looks.
Check out the images below – they take all the guesswork out of roll cake and show you that YOU CAN do it.
Wow your friends and family this holiday and make this cake!
easy pumpkin roll
Here are some commonly asked questions
Can this cake roll be frozen?
Absolutely! You can make this cake now and freeze it until you are ready to serve it for the holiday. Once you add the filling and roll it up tightly, wrap it with plastic wrap and freeze.
You can add the confectioner’s sugar and caramel sauce when serving. Just be sure to transfer it to the refrigerator the night before you want to serve it so it has plenty of time to thaw.
Can I use regular frosting?
You bet. This recipe works fine with homemade buttercream frosting or canned frosting in any flavor.
homemade pumpkin roll
To make Pumpkin Roll Cake with Bourbon Caramel Sauce you will need…
- eggs
- granulated sugar
- canned pumpkin
- vanilla extract
- flour
- pumpkin pie spice
- baking soda
- baking powder
- salt
- confectioner’s sugar for dusting before rolling
Filling:
- cream cheese- softened
- butter- softened
- caramel sauce
- confectioner’s sugar
- bourbon or you can use vanilla, bourbon extract, or rum extract
Bourbon Caramel Sauce
- caramel sauce
- bourbon or bourbon extract
pumpkin roll cake recipe
Can this be made without bourbon?
Absolutely, yes, you can leave out the bourbon or you can use a bourbon extract so you still get the rich flavor without the alcohol.
Or you can just use a completely different flavor extract of your liking. No matter which way you go, it is still delicious.
LOVE PUMPKIN? Don’t miss these other pumpkin recipes
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
pumpkin swiss roll
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
classic pumpkin roll
What is the best way to store leftover pumpkin cake roll?
Place any leftover cake in an airtight container or cover tightly with plastic wrap. Keep refrigerated until ready to serve again. This should keep for up to 5 days.
Why do I need pumpkin puree instead of pie filling?
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
Products I love when making pumpkin cake roll…
This pumpkin cake roll recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand
OR maybe you have never made a cake roll before, & you might be a bit nervous – but you’re going to love it.
I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
- 9×13 baking pan with all sides (not a flat sheet)
- parchment paper
- mixer
- mixing bowls
- offset spatula
- rubber spatulas
bourbon caramel sauce
If you love this Pumpkin Roll Cake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
bourbon caramel
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Pumpkin Roll Cake with Bourbon Caramel Sauce
Ingredients
Cake:
- 3 eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree not pie filling
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1½ tsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup confectioner's sugar for dusting before rolling
Filling:
- 8 ounces cream cheese- softened
- 6 tbsp butter- softened
- ¼ cup caramel sauce
- 2-3 cups confectioner's sugar
- 1-2 tsp bourbon or you can use vanilla, bourbon extract or rum extract
Bourbon Caramel Sauce
- ¼ cup caramel sauce
- 1 tsp bourbon or bourbon extract
Instructions
Cake
- Preheat the oven to 350 degrees and prepare a 9×13 cake pan by lightly spraying with non-stick spray and add a layer of parchment paper to cover the bottom of the pan. Grease the entire pan with vegetable shortening and dust with flour. (I know this seems extreme, but you will thank me later)
- Prepare the cake batter by adding the eggs and sugar into a large mixing bowl and mix on high speed for 1-2 minutes or until light and fluffy.
- Add the pumpkin and vanilla extract and mix until just combined.
- Add the flour, pumpkin spice, baking soda, baking powder, and salt and mix until just combined.
- Pour into the prepared baking sheet and smooth out and level as best as you can.
- Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. (it took mine exactly 13 minutes)
- Immediately after you remove the cake from the oven, CAREFULLY run a butter knife or spatula around the edge of the cake, and remove the cake using the parchment paper, and place it on a tea towel.
- Generously dust with confectioner's sugar and roll tightly from small end to small end (with the parchment paper still attached)
- Roll in the tea towel, and place in the refrigerator until completely cool.
Filling
- Meanwhile, prepare the filling by adding the cream cheese and butter into the bowl of a stand mixer with a paddle attachment. Cream for 2-3 minutes or until smooth.
- Add the caramel sauce and mix until just combined. Scrape the sides and the bottom of the bowl.
- Add the confectioner's sugar, one cup at a time and mix well after each addition.
- Last, add in the bourbon or extract and mix well.
- Cover with plastic wrap and let set in the fridge for 20-30 minutes (it should be ready around the same time the cake is)
Assembly
- Remove the cake from the refrigerator once it is nice and chilled and carefully unroll. Generously layer the filling on the inside of the cake and smooth out.
- Working from the small end, roll the cake as tightly as you can, removing the parchment paper as you roll. It should come off easily, but if you have issues use a butter knife or spatula to carefully remove the cake if needed.
- Once the cake is rolled, wrap it in the tea towel and place it in the refrigerator for an additional 30 minutes1 hour. (This step is not necessary but makes the cake easier to slice)
- Remove from the refrigerator and lightly dust with powdered sugar and serve with caramel sauce.
Bourbon Caramel Sauce
- Combine the caramel sauce and the bourbon/bourbon extract in a small bowl and whisk well until well combined before adding it to your cake.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
