Pumpkin rolls are one of my favorite desserts and it kinda sucks because I only get to eat them once a year. For some reason it’s less acceptable to enjoy a pumpkin roll from January through October, but November? November is fair game. I think I’m going to make an effort to bring it back in 2015. This March, PUMPKIN ROLL BIRTHDAY CAKE! You heard it here first, guys.
I took a big risk making this for Thanksgiving. We’ve talked about it before, the fact that Mr. Eats has a deep love for my praline pumpkin cake. I mean, I love it too, but I also like to not eat the same exact thing every year for Thanksgiving. This meant that a regular old pumpkin roll just wasn’t going to cut it. I needed to kick it up a notch. I
First thought? I know! Praline pumpkin roll! Which did seem like a good idea until I realized the praline would just crack off of the roll, assuming I was able to even roll the cake with hot, molten, drippy praline all over it. So I used my second thought instead: salted caramel.
Initially I thought a beautiful salted caramel layer swirled between the cake and frosting would be gorgeous and delicious, and maybe it would have been, except for one small issue… You see, caramel is liquid and so it did what liquid does and oozed out… all over the counter. I really wish I had been able to snap a picture but I was too busy trying to fanangle my pumpkin roll and yelling “I MADE A MISTAKE” and “OH GOD NO” in the kitchen, so there was no time.
Back to the drawing board.
The solution, of course, was to beat the caramel IN the frosting. That way you get all of that salted caramel flavor and zero mess on the counter. Well, not zero mess. Pumpkin rolls are a bit on the messy side, but the mess won’t be caramel, so at least you’ll have that going for you.
This is the part where I tell you how to roll up your pumpkin roll without it cracking. And I would really love to tell you that, except that I’m 0 for 3 at the moment… However, I did some research (read: talked to some pumpkin-rolling masters) and we decided that I was most likely rolling the cake too tightly. So when you’re rolling, roll it loosely and gently and with care. Then say a prayer.
The good news is that if you do crack it, it will still taste just as good. And if you use some artistic liberty in your photos and angle the roll “just so” and crop out most of the cracks no one will ever know it cracked to begin with! Well, except the people who are actually eating it. Just slice it before you serve it and those dummies won’t know any better anyway.
- 3 large eggs
- 1 cup granulated sugar
- ⅔ canned pumpkin puree
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup powdered sugar
- ½ cup heavy cream
- 1 teaspooon fleur de sel
- 1 cup granulated sugar
- 2 Tablespoons light corn syrup
- ¼ cup water
- ¼ cup sour cream
- 1 (8-oz) package cream cheese
- 6 Tablespoons unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup salted caramel
- Preheat oven to 375F. Grease a 10 by 15-inch jelly roll pan and line with parchment.
- In a small bowl, mix together flour, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, eat the eggs and sugar on medium speed until thick and foamy.
- Add pumpkin puree and continue to beat until combined. Stir in flour mixture and pour into prepared pan.
- Bake 10 to 15 minutes until a toothpick inserted into the center comes out clean.
- Dust a dish towel with ¼ cup powdered sugar and invert cake onto towel. Starting from the short end, loosely roll the cake until a spiral and place on a wire rack to cool completely.
- In a small saucepan mix the water, sugar, and corn syrup. Stir to combine.
- Mix heavy cream and fleur de sel in a small measuring cup and heat in the microwave for about 1 minute until it is hot. Stir to dissolve the salt.
- Heat over high heat until it reaches about 340F and is dark amber in color. Remove from heat and allow to sit for 1 minute.
- Carefully pour the heavy cream into the sugar mixture (it will bubble and spit), whisk to combine. Add the sour cream and continue whisking until it is incorporated. Transfer to a small bowl and set aside to cool completely.
- In a large bowl, beat the cream cheese and butter at medium high until combine. Add the vanilla and powdered sugar and continue beating until light and fluffy.
- Add the salted caramel and beat to combine. (You could also probably just stir the salted caramel in for a more swirly effect but, whatever)
- Carefully unroll the cake, if it breaks just keep going, you've come too far to stop now.
- Spread filling onto cake leaving one inch un-frosted at the end and re-roll into spiral. Wrap tightly in plastic wrap and place into refrigerator to chill for at least 4 hours.
[ Pumpkin roll recipe source: Libby's Pumpkin ]
[ Salted caramel recipe source: Baked Sweet & Salty Cake FROM: BAKED: New Frontiers in Baking ]