Pumpkin Roll with Toffee Filling Recipe

This showstopping Pumpkin Roll with Toffee Filling transforms simple ingredients into a spectacular dessert that tastes like fall wrapped in a spiral of deliciousness. The spiced pumpkin cake is perfectly balanced with a creamy toffee-studded filling, then drizzled with caramel for an irresistible finish. Best of all, it comes together in just over an hour, making it impressive enough for holidays yet simple enough for a weekend treat!

Ingredients You’ll Need

For the Cake:

• Eggs: Creates structure and richness in the cake, helping it stay pliable enough to roll without cracking.
• Granulated sugar and brown sugar: The combination provides sweetness while the brown sugar adds moisture and depth.
• Pumpkin puree: The star ingredient that brings natural moisture and that iconic fall flavor.
• All-purpose flour: The foundation of the cake – don’t overmix to keep the texture light.
• Baking powder and baking soda: These leavening agents work together to give the cake just enough rise without making it too thick to roll.
• Pumpkin pie spice: A convenient way to add the perfect blend of cinnamon, nutmeg, ginger, and cloves in one swoop.
• Salt: Enhances all the flavors and balances the sweetness.

For the Filling:

• Cream cheese: Provides tang and creaminess – ensure it’s truly at room temperature for the smoothest filling.
• Butter: Adds richness and helps create that melt-in-your-mouth texture.
• Vanilla extract: A flavor enhancer that adds warmth and depth.
• Powdered sugar: Sweetens without being grainy – sifting prevents lumps.
• Toffee bits: The secret ingredient that adds unexpected crunch and buttery caramel notes.
• Caramel sauce: For drizzling, adds another layer of flavor and makes the presentation stunning.

Variations

Flavor Twists

Try mixing chopped toasted pecans or walnuts into the filling for added crunch and nuttiness.

Chocolate Lover’s Version

Add mini chocolate chips to the filling instead of (or alongside) the toffee bits, or drizzle with chocolate ganache instead of caramel.

Spice Adjustments

If you don’t have pumpkin pie spice, create your own blend using cinnamon, nutmeg, ginger, and cloves. Or amp up the warm flavors by adding extra cinnamon or a pinch of cardamom.

Filling Alternatives

Not a fan of toffee? Try crushed gingersnap cookies, chopped dried cranberries, or even a layer of dulce de leche instead.

How to Make Pumpkin Roll with Toffee Filling

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving enough overhang on the sides to help you roll the cake later.

Step 2: Mix the Wet Ingredients

In a large bowl, beat the eggs, granulated sugar, brown sugar, and pumpkin puree until well combined and slightly fluffy. The mixture should look smooth and uniform.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until thoroughly mixed. This ensures even distribution of the leavening agents and spices.

Step 4: Create and Bake the Cake Batter

Gradually add the dry ingredients to the wet ingredients, beating just until combined. Over-mixing can lead to a tough cake that’s prone to cracking. Pour the batter into your prepared pan, spreading it evenly to the edges. Bake for 15 minutes until the cake springs back when lightly touched.

Step 5: Roll the Warm Cake

Here’s the crucial step! As soon as the cake comes out of the oven, fold one end of the parchment paper over the short edge of the cake. Start rolling the cake (with the parchment paper inside the roll) from this short edge. Place the rolled cake seam-side down on a cooling rack until completely cool.

Step 6: Prepare the Filling

While the cake cools, beat the room-temperature cream cheese and softened butter until smooth and fluffy. Add the vanilla extract and sifted powdered sugar, continuing to beat until the mixture is creamy and lump-free.

Step 7: Fill and Re-roll the Cake

Once the cake is completely cool, carefully unroll it. Don’t worry if it cracks slightly. Spread the cream cheese filling evenly across the cake surface, reaching all the way to the edges. Sprinkle most of the toffee bits evenly over the filling, reserving a small amount for garnish.

Step 8: Finish and Chill

Gently re-roll the cake (without the parchment paper this time). Place it seam-side down on a serving plate. Wrap it in plastic wrap or foil and refrigerate for at least 30 minutes or up to overnight.

Step 9: Garnish and Serve

Just before serving, drizzle the roll with caramel sauce and sprinkle with the reserved toffee bits. Slice with a sharp knife for clean cuts.

How to Serve

Perfect Pairings

Serve slices with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for an extra-special dessert experience.

Beverage Companions

This roll pairs beautifully with coffee, hot apple cider, or a glass of dessert wine. For non-alcoholic options, try chai tea or warm milk with a hint of cinnamon.

Presentation Ideas

For a stunning presentation, dust the finished roll lightly with powdered sugar before adding the caramel drizzle. The contrast makes for a gorgeous dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep the pumpkin roll covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as they meld together.

Freezing

This dessert freezes beautifully for up to 3 months. Wrap the assembled roll (before adding the final caramel drizzle) tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator and add the final garnishes before serving.

Reheating

No need to reheat! Simply remove slices from the refrigerator about 15 minutes before serving to take the chill off and allow the flavors to shine.

FAQs

Final Thoughts

This Pumpkin Roll with Toffee Filling brings all the cozy flavors of fall wrapped in an elegant package. Don’t be intimidated by the rolling technique – it’s much easier than it looks, and even imperfect rolls taste absolutely divine! The combination of spiced pumpkin cake, creamy filling, crunchy toffee bits, and sweet caramel creates a dessert that will have everyone asking for seconds. Give it a try – I promise it’s worth every minute and will quickly become a seasonal favorite!

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