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
- Melt butter in a small saucepan.
- Once the butter comes to a boil, add sugars. Stir constantly until boiling.
- Add whipping cream. Let boil for 2-3 minutes, stirring constantly.
- 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
- Beat eggs for 3 minutes.
- Add sugar, pumpkin, lemon juice, flour, bakiing poder, cinnamon, and salt and beat well.
- Pour and spread into greased and floured jelly roll an.
- Bake at 375 for 15 minutes.
- When done, turn onto a sugared towel {100% cotton is best to ensure the cake does not stick.}
- 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
- Cream together butter and cream cheese.
- Add powdered sugar. Beat until smooth.
- Mix in vanilla.
- Add caramel slowly, to taste. {I only used about half of what I made.} Mix in until incorporated.
- Once the cake is fully cooled, unroll cake and spread in filling. Leave about 1/4″ on all sides.
- Roll up cake and freeze until ready to use.
To everyone on the East Coast, stay safe!