Pumpkin Roll with Toffee Cream Filling and Caramel Sauce

Pumpkin rolls originated in the United States and are a popular dessert during the autumn season. They are often served during Thanksgiving and Christmas celebrations.

This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 20.

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Medium

Pumpkin Roll with Toffee Cream Filling and Caramel Sauce

Cooking Method: Baking Cuisine: American Courses: Dessert, Dinner Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 15 min Rest Time 60 min Total Time 1 hr 45 mins

Servings: 8 Calories: 2800

Best Season: Fall

Ingredients

Servings

• For the Pumpkin Roll:
• 1 cup - Pumpkin puree
• 3 - Eggs
• 1 cup - Granulated sugar
• ³⁄₄ cup - All-purpose flour
• 1 teaspoon - Baking powder
• 1 teaspoon - Ground cinnamon
• ¹⁄₂ teaspoon - Salt
• ¹⁄₂ cup - Chopped walnuts
• - Powdered sugar
• For the Toffee Cream Filling:
• 1 cup - Heavy cream
• ¹⁄₂ cup - Toffee bits
• ¹⁄₂ cup - Cream cheese
• ¹⁄₄ cup - Powdered sugar
• For the Caramel Sauce:
• 1 cup - Granulated sugar
• ¹⁄₄ cup - Unsalted butter
• ¹⁄₄ cup - Heavy cream
• ¹⁄₄ teaspoon - Salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree, eggs, and granulated sugar. Mix well.
3. In a separate bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until well combined.
5. Spread the batter evenly onto the prepared jelly roll pan.
6. Sprinkle the chopped walnuts over the batter.
7. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
8. While the cake is baking, prepare the toffee cream filling. In a mixing bowl, beat the heavy cream until stiff peaks form.
9. Fold in the toffee bits, cream cheese, and powdered sugar until well combined.
10. Once the cake is done, remove it from the oven and let it cool for a few minutes.
11. Dust a clean kitchen towel with powdered sugar and carefully invert the cake onto the towel.
12. Gently roll the cake up with the towel, starting from one of the short ends.
13. Let the cake cool completely while rolled up.
14. Unroll the cake and spread the toffee cream filling evenly over the surface.
15. Carefully roll the cake back up, without the towel, and place it on a serving platter.
16. To make the caramel sauce, melt the granulated sugar in a saucepan over medium heat, stirring constantly.
17. Once the sugar has melted and turned a golden brown color, add the butter and stir until melted.
18. Slowly pour in the heavy cream, stirring constantly until the sauce is smooth.
19. Remove the saucepan from the heat and stir in the salt.
20. Drizzle the caramel sauce over the pumpkin roll.
21. Refrigerate for at least 1 hour before serving.
22. Slice and serve chilled.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 35g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.