Indulge in the ultimate fall dessert with this Pumpkin Roll filled with Toffee Cream and drizzled with luscious Caramel Sauce.

This Pumpkin Roll with Toffee Cream Filling and Caramel Sauce is a delicious and impressive dessert perfect for fall gatherings. The moist pumpkin cake rolled with a creamy toffee filling and topped with a sweet caramel sauce will have everyone coming back for more.

Ingredients

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 cup chopped toffee pieces
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup caramel sauce

Directions

1. Preheat the oven to 375°F and line a 10x15-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, beat eggs and sugar until thick and pale.
4. Fold in the pumpkin puree, then gradually fold in the dry ingredients.
5. Spread the batter evenly in the prepared pan and bake for 12-15 minutes until a toothpick inserted in the center comes out clean.
6. While the cake is baking, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in the chopped toffee pieces.
7. Lay a clean kitchen towel on the counter and dust with powdered sugar. Carefully invert the warm cake onto the towel and peel off the parchment paper.
8. Roll up the cake from the short end with the towel inside. Let it cool completely.
9. Unroll the cake and spread the toffee cream filling evenly over the cake. Roll it back up without the towel.
10. Wrap in plastic wrap and chill in the fridge for at least 1 hour.
11. Before serving, drizzle the pumpkin roll with caramel sauce.
12. Slice and enjoy!

Interesting Facts