Salted Caramel Pumpkin Roll

  • Salted Caramel Pumpkin Roll

A salty twist on a classic dessert. I make this for all of my holiday gatherings.

Salted Caramel Pumpkin Roll

Also seen on Just My Crazy Kitchen


4 tablespoons butter
1/2 cup Sugar
1/2 cup brown sugar
1/4 cup whipped cream
1/4 teaspoon salt


Salted Caramel:
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
Sugar 2/3    cup    pumpkin
Lemon juice flour Baking powder 2    teaspoons    ground cinnamon

Pumpkin Roll (cake):
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

Powdered Sugar 8    ounces    cream cheese
4    tablespoons    butter
Vanilla extract 1    to taste    caramels ( Prepared caramel )

Pumpkin Roll Filling:
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.

From Just My Crazy Kitchen

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