Description
A delightful dessert that combines the warm flavors of pumpkin and spices with a rich, creamy filling, topped with salted caramel.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce
- Sea salt
Instructions
- Mix pumpkin puree, granulated sugar, and eggs until smooth.
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the pumpkin mixture and stir gently.
- Preheat oven to 375°F (190°C) and pour batter into a jelly roll pan.
- Bake for 15-20 minutes and check with a toothpick.
- Invert the cake onto a powdered sugar-dusted towel and roll it up while warm.
- Beat cream cheese until smooth, then add powdered sugar, vanilla, and caramel sauce.
- Unroll the cake, spread the filling, and roll it back up.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- Drizzle with caramel sauce and sprinkle with sea salt before serving.
Notes
- Be careful not to overmix the batter.
- Roll the cake while it’s still warm to prevent cracking.
- Chill the roll to help the filling set.
- Store leftovers wrapped tightly in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Salted Caramel, Pumpkin Roll, Fall Dessert, Cream Cheese Filling