The pumpkin roll is a classic, and you know me, I love to amp up the classics and make them new again. This pumpkin roll is paired with maple frosting and salted caramel sauce for a decadent holiday treat. If you want to use a good store-bought caramel sauce to save some effort, that works just as well!

Serves 8-10 people

Prep Time: 20 Minutes

Bake Time: 13 Minutes

Cooling Time: 1 Hour

Total Time: 90 Minutes

Ingredients:

For the salted caramel (if making):

1 Cup (200g) Granulated Sugar

4 Tbs Unsalted Butter, Softened

½ Cup (120mL) Heavy Cream, Room Temp

2 Tsp (8g) Vanilla Extract

½ Tsp (2g) Good Quality Sea Salt

For the cake:

3 Large Eggs, Separated, Room Temp

1 Cup (200g) Granulated Sugar, divided

2/3 Cup (160g) Pumpkin

1 Tsp (4g) Vanilla Extract

¾ Cup (90g) All Purpose Flour

1 Tsp (4g) Baking Soda

¾ Tsp (3g) Cinnamon

½ Tsp (2g) Ginger

½ Tsp (2g) Nutmeg

¼ Tsp (1g) Cloves

¼ Tsp (1g) Salt

For the frosting:

1 Cup (226g) Unsalted Butter, Softened

2 Tsp (8g) Vanilla Extract

¼ Cup (60mL) Maple Syrup, Room Temp

2 ½ Cups (325g) Icing Sugar

Directions:

1.     If you’re making the caramel sauce, start with that. In a large skillet, cook the sugar over medium heat until it melts and turns amber colored. Once the sugar starts melting, don’t stir it, just tilt and swirl the pan.

2.     Once the sugar is melted, add the butter, and gently stir until combined. Add the cream and stir until combined, then let the caramel cook for one minute.

3.     Turn off the heat and add the vanilla and sea salt, stirring to combine. Transfer to a dish and allow to cool completely. Preheat your oven to 375 F (190C) and grease a 15x10x1 sheet pan, line with parchment and spray the parchment with cooking spray.

4.     To make the cake, combine the flour, baking soda, spices, and salt and set aside.

5.     In the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer, beat the egg yolks for a few minutes, until thickened and pale. Add the pumpkin and vanilla and mix until smooth.

6.     Beat in the ½ cup of the granulated sugar gradually while mixing.

7.     In a separate bowl, beat the egg whites until soft foamy peaks form, then gradually add the other ½ cup of sugar in while mixing and continue to beat until stiff peaks form.

8.     Fold the egg whites into the yolk mixture, then fold in the dry mixture. Pour the batter into the prepared pan, spreading it out evenly. Bake for 11-14 minutes, until the cake springs back when lightly touched.

9.     Lay out a clean kitchen towel and dust it with confectioner’s sugar. Once the cake is done baking, allow it to cool in the pan for a couple minutes, then flip it on to the towel dusted with sugar and dust the top surface of the cake with icing sugar as well. This prevents it from sticking to the towel.

10.  Starting with the long end and roll the cake up with the towel into a tight roll, place on a cooling rack and allow to cool completely like this.

11.  Make the frosting by beating the butter on a medium speed in a stand mixer or with a hand mixer for a couple minutes until light and fluffy.

12.  Add the vanilla, maple syrup, and icing sugar and beat until smooth.

13.  To assemble the cake, unroll it from the towel once it’s completely cool. Spread a thin layer of the maple frosting all over the surface of the cake, then drizzle some salted caramel sauce on it. Start with the long end and gently roll it up into a tight log. You can trim off the ends to make it neater.

14.  You can optionally decorate the outside of the roll with more frosting and drizzle more caramel over it.

-Store wrapped with plastic wrap in the fridge for up 4 days.