Salted Caramel Pumpkin Roll

Yesterday, I told you about my failed pumpkin roll attempt. Well, today, I am stuck inside to wait out “Frankenstorm”. What do I do with my extra time? Remake my salted caramel pumpkin roll, this time with Mom’s careful attention. Really, she’s the pumpkin roll expert. I also have her recipe to share with you. She has been making this for as long as I can remember. Every year, she spends a week making pumpkin roll for us. And yes, she makes that many. So if you are like me and you’re stuck inside today, I recommend making some of this pumpkin roll to get you through the storm.

Salted Caramel Pumpkin Roll

  • Salted Caramel
    • 4 tbsp butter
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 1/4 cup whipping cream
    • 1/4 tsp sea salt
    1. Melt butter in a small saucepan.
    2. Once the butter comes to a boil, add sugars. Stir constantly until boiling.
    3. Add whipping cream. Let boil for 2-3 minutes, stirring constantly.
    4. Take off of heat. Stir in salt. Set aside to cool and thicken.
  • Pumpkin Roll (cake)
    • 3 eggs
    • 1 cup sugar
    • 2/3 cup pumpkin
    • 1 tsp lemon juice
    • 3/4 cup flour
    • 1 tsp baking powder
    • 2 tsp cinnamon
    • 1/2 tsp salt
    1. Beat eggs for 3 minutes.
    2. Add sugar, pumpkin, lemon juice, flour, bakiing poder, cinnamon, and salt and beat well.
    3. Pour and spread into greased and floured jelly roll an.
    4. Bake at 375 for 15 minutes.
    5. When done, turn onto a sugared  towel {100% cotton is best to ensure the cake does not stick.}
    6. Roll up jelly roll style.  Let cool completely.
  • Pumpkin Roll (filling)
    • 1 cup powdered sugar
    • 8 oz. cream cheese
    • 4 tbsp butter
    • 1/2 tsp vanilla
    • Prepared caramel
    1. Cream together butter and cream cheese.
    2. Add powdered sugar. Beat until smooth.
    3. Mix in vanilla.
    4. Add caramel slowly, to taste. {I only used about half of what I made.} Mix in until incorporated.
    5. Once the cake is fully cooled, unroll cake and spread in filling. Leave about 1/4″ on all sides.
    6. Roll up cake and freeze until ready to use.


To everyone on the East Coast, stay safe!


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