Ingredients

Salted Caramel Sauce

• 1/2 cup (100g) sugar
• 2 tbsp (30ml) water
• 1/4 cup (60ml) whipping cream
• 1 tbsp (15g) unsalted butter, room temperature
• 1/2 tsp (3g) vanilla extract
• 1/2 tsp (3g) salt

Pumpkin Sponge Cake

• 3 large eggs
• 1 cup (200g) sugar
• 1 tsp (5g) vanilla extract
• 1 tsp (5ml) lemon juice
• 2/3 cup (160g) pumpkin puree
• 3/4 cup (100g) all-purpose flour
• 1/2 tsp (2g) baking powder
• 1/2 tsp (3g) baking soda
• 1/2 tsp (3g) salt
• 2 tsp (6g) cinnamon
• 1/2 tsp (2g) ginger
• 1/4 tsp (1g) nutmeg

Pecans for Filling

• 1 cup (100g) pecans, toasted

Caramel Frosting

• 8 oz (230g) cream cheese or mascarpone cheese, room temperature
• 1/4 cup (60g) salted caramel sauce
• 1/4 cup (30g) powdered sugar
• 1/2 tsp (2g) cinnamon
• 1 tsp (5g) vanilla extract
• 1 cup (240g) whipping cream, chilled

For Dusting

• Powdered sugar

For Decorating (Optional)

• Cinnamon sticks
• Physalis berries
• Whipped cream

Instructions

1. Prepare the Salted Caramel Sauce

1. In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until the mixture turns a deep amber color.
2. Remove the pan from heat and carefully whisk in the whipping cream (it will bubble up).
3. Stir in the butter, vanilla extract, and salt until smooth. Set aside to cool completely.

2. Make the Pumpkin Sponge Cake

1. Preheat the oven to 375°F (190°C). Line a 15×10-inch (38×25 cm) jelly roll pan with parchment paper and lightly grease it.
2. In a large mixing bowl, beat the eggs and sugar on high speed until thick and pale, about 3 minutes.
3. Add the vanilla extract, lemon juice, and pumpkin puree, mixing until just combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg). Gently fold the dry ingredients into the wet mixture until fully incorporated.
5. Spread the batter evenly into the prepared pan and bake for 13–15 minutes, or until the cake springs back when lightly touched.

3. Roll the Cake

1. While the cake is still warm, dust a clean kitchen towel generously with powdered sugar.
2. Turn the cake out onto the towel, peel off the parchment paper, and roll the cake (with the towel) tightly from the short end. Let it cool completely.

4. Prepare the Caramel Frosting

1. In a mixing bowl, beat the cream cheese (or mascarpone) with the salted caramel sauce until smooth.
2. Add the powdered sugar, cinnamon, and vanilla extract, mixing until well combined.
3. In a separate bowl, whip the chilled whipping cream until stiff peaks form. Gently fold the whipped cream into the caramel mixture.

5. Assemble the Cake Roll

1. Carefully unroll the cooled cake and spread a generous layer of the caramel frosting over the surface.
2. Sprinkle the toasted pecans evenly over the frosting.
3. Gently re-roll the cake (without the towel), ensuring it stays tight but doesn’t crack.
4. Refrigerate for at least 1 hour to set.

6. Decorate and Serve

1. Dust the cake roll with powdered sugar before serving.
2. For an elegant presentation, decorate with cinnamon sticks, physalis berries, or a dollop of whipped cream.

Recipe Details

• Prep Time: 30 minutes
• Cooking Time: 15 minutes
• Cooling and Assembly: 1 hour 30 minutes
• Total Time: 2 hours 15 minutes
• Servings: 10 slices
• Calories per Serving: Approximately 320 kcal

Why This Recipe is Timeless

The combination of pumpkin and caramel is a classic pairing that never goes out of style. This dessert highlights the flavors of fall in a way that feels both indulgent and comforting. Cake rolls, with their beautiful swirls, are reminiscent of traditional baking techniques that celebrate craftsmanship and attention to detail.

Salted caramel adds a modern twist to the recipe, balancing sweetness with a subtle salty note that enhances every other flavor. The toasted pecans introduce a delightful crunch, while the soft and creamy frosting ties everything together.

This recipe is perfect for holidays and gatherings, offering a blend of elegance and nostalgia that appeals to everyone.

Nutrition Facts (Per Slice)

• Calories: 320 kcal
• Protein: 5 g
• Carbohydrates: 36 g
• Fat: 18 g
• Sugar: 25 g
• Sodium: 180 mg

FAQs

Can I make this cake roll ahead of time?

Yes! The cake roll can be made up to 2 days in advance. Keep it tightly wrapped in plastic wrap and store it in the refrigerator.

Can I use store-bought caramel sauce?

Absolutely. While homemade salted caramel sauce adds a personal touch, high-quality store-bought caramel works perfectly for convenience.

What can I use instead of pecans?

Walnuts, almonds, or even hazelnuts can be used in place of pecans. For a nut-free version, try using toasted sunflower seeds or omitting the nuts altogether.

Tips for Success

1. Work quickly when rolling the cake: Rolling the cake while it’s still warm prevents cracking and ensures a smooth roll.
2. Cool the caramel sauce completely: Warm caramel may cause the frosting to become too runny.
3. Chill the whipping cream and bowl: Cold ingredients whip up faster and hold their shape better.
4. Use parchment paper and powdered sugar generously: This helps prevent sticking and ensures a smooth finish.

Storage Tips

• Refrigerator: Store the assembled cake roll in an airtight container for up to 3 days.
• Freezer: Wrap the cake roll tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Conclusion

The Salted Caramel Pumpkin Cake Roll is more than just a dessert; it’s a celebration of flavors and textures that evoke the cozy charm of autumn. Each bite offers the perfect balance of sweetness, spice, and creaminess, making it a crowd-pleaser for any occasion.

Whether you’re a seasoned baker or trying your hand at a cake roll for the first time, this recipe is approachable yet impressive. The combination of pumpkin, caramel, and toasted pecans is timeless, making this dessert a staple in your recipe collection.

So gather your ingredients, roll up your sleeves, and create this stunning treat that’s sure to leave everyone asking for seconds. It’s not just a dessert—it’s a memory waiting to be made.