Salted Caramel Pumpkin Rolls – This beautiful rolled dessert has a salted caramel cream cheese filling. A perfect homemade gift for giving at Christmas.
Prep Time:25 minutes
Cook Time:15 minutes
Total Time:40 minutes
Yield:10 servings 1x
3 large Eggs
1 cup Sugar
2/3 cup canned Pumpkin
1 teaspoon Lemon Juice
3/4 cup Flour
1 teaspoon Baking Powder
2 teaspoons ground Cinnamon
1 teaspoon ground Ginger
1 teaspoon ground Nutmeg or 3/4 teaspoon fresh Nutmeg
1/2 teaspoon Salt
Powdered sugar rolling the cake up
1 heaping cup of finely chopped walnuts (or pecans)
For Salted Caramel Filling
8 ounces Cream Cheese
4 tablespoons Butter
1/4 cup good thick Caramel Sauce and pinch of salt (or recipe found here)
2 cups Powdered Sugar
1/2 teaspoon Vanilla Extract
Preheat oven to 350° F. Foil and grease a 11×17 inch cookie sheet.
In a medium bowl beat the eggs on high speed of mixer for 5 minutes. Gradually add in sugar. Stir in pumpkin and lemon juice.
In a small bowl, combine all of the dry ingredients and whisk together. Gently fold the dry ingredients into the pumpkin mixture.
Spread the batter into the greased cookie sheet and top with the finely chopped nuts. Bake for 13-15 minutes.
Turn out on a dish towel generously sprinkled with powdered sugar.
Starting at the narrow end, roll towel and cake together. Let completely cool. Unroll and fill.
Salted Caramel Filling
In a medium bowl, beat the cream cheese and butter until fluffy. Add salted caramel. Beat the powdered sugar in one cup at a time until fully combined. Add vanilla.
Spread the filling over the unrolled cake. Roll and chill for at least one hour.
Make sure and beat the eggs for the full five minutes. Beating the eggs adds air into the cake batter and gives it a light and fluffy finished product.
If you are making more than one, don’t double or triple the cake recipe. I thought it would save me time but I wasn’t as happy with the results it gave.
I use freshly grated nutmeg, mainly because I love it. You can use the ground spice in a jar and it will turn out just as good. Use 1 teaspoon of ground nutmeg or 3/4 teaspoon of freshly grated nutmeg. Fresh nutmeg has a more potent flavor.
Use a 11×17 inch cookie sheet. It seems to be the best size. Believe it or not, I have used the same cookie sheet for 30 years. Line it with foil and spray the heck out of it with Pam making sure to get the sides well coated.
Pecans or walnuts both taste wonderful with this cake. I like to have some coarse pieces mixed in with the finely chopped nuts. The original recipe calls for one cup, but I always used a heaping cup over the top of the batter before it goes in the oven.
The batches that I just finished baking took exactly 14 minutes each in a 350° F oven. Every oven is different though. I would suggest checking it at around 10 minutes and going from there. It is done when you gently press the cake with your finger and it feels springy and pillowy.
A dish towel works great for rolling up the cake. Generously sprinkle it with powdered sugar. When the cake is done, flip it quickly onto the towel and roll from the narrow end. Make sure and let it cool completely before you unroll it. Then frost immediately and re-roll.
The frosting – you can definitely double this recipe. I actually multiplied it by five when I am making pumpkin rolls for gifts. The original recipe is a cream cheese icing. This year I changed it up a bit and created a salted caramel icing and it turned out wonderful.
This recipe freezes great. Therefore you will always have a gift to pull out in case someone stops by to wish you a Merry Christmas.