Caramel Pecan Pumpkin Roll

Pumpkin Roll is one of the most classic desserts for the Thanksgiving table that everybody loves. Make this cake the star of the evening, by adding caramel and toasted pecans to the filling, which bring an amazing flavor and texture that will surely delight and impress all your guests and family.


To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/caramel-pecan-pumpkin-roll

Ingredients
Makes about 10 servings

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) 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


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