Irresistible Salted Caramel Pumpkin Roll Recipe for Fall Bliss
Author:meryem
Total Time:50 minutes
Yield:10 servings 1x
Description
Savor this Salted Caramel Pumpkin Roll recipe a perfect fusion of flavors for fall Indulge in rich caramel and spiced pumpkin bliss 155 chars
Ingredients
Scale
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup pure pumpkin puree
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup granulated sugar (for caramel)
6 tablespoons unsalted butter (for caramel)
1/2 cup heavy cream (for caramel)
1 teaspoon sea salt (for caramel)
Instructions
Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, lightly greasing it.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt until well combined. Set aside.
In a large mixing bowl, beat the eggs and sugar with an electric mixer on high speed until thick and pale in color, about 5-7 minutes. Add the pumpkin puree and vanilla extract, mixing until well blended. Gradually fold in the dry ingredients until combined.
Pour the batter into the prepared pan, spreading it evenly. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5 minutes. Using parchment paper overhang, transfer to a clean kitchen towel. Roll the cake up with the towel while warm and allow to cool completely.
Beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy to create the filling.
Carefully unroll the cooled cake and spread the cream cheese filling, leaving a small border. Re-roll the cake tightly without the towel, wrap in plastic, and refrigerate for at least 30 minutes.
In a saucepan, cook the granulated sugar over medium heat, stirring until it melts into a golden liquid. Add butter, then heavy cream, allowing it to bubble for a minute. Stir in sea salt and let cool slightly.
Unwrap the pumpkin roll and slice it into pieces. Drizzle with salted caramel, top with chopped nuts or whipped cream if desired.
Notes
A delicious Salted Caramel Pumpkin Roll featuring a soft, spiced pumpkin cake filled with rich cream cheese and drizzled with luscious salted caramel.
