Pumpkin Spice Roll Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3 eggs, whisked
  • ⅔ cup pure pumpkin puree
  • ½ cup brown sugar, packed
  • ½ cup granular sugar
  • 1 teaspoon vanilla extract
  • ¼ cup confectioner's sugar for rolling plus more for serving
  • 1½ -2 cups Brown Butter Bourbon Frosting, recipe follows
  • Salted Caramel Pecans, recipe follows
Instructions
  1. Preheat the over to 350F.
  2. Prepare an 11x15 inch jellyroll pan by greasing it lightly, lining it with parchment paper, and then greasing the parchment paper itself (we really don't want the cake to stick!). Set aside.
  3. In a small bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spice).
  4. In a separate small bowl, whisk together the eggs, pumpkin puree, sugars, and vanilla extract.
  5. Pour the wet into the dry and mix until well combined.
  6. Evenly pour the batter into the prepared cake pan and bake for 15-17 minutes.
  7. While the cake is baking, prepare your space to dry-roll the cake by laying a clean kitchen towel on your counter. Sprinkle it thoroughly with confectioner's sugar, rubbing it into the towel. Flip the towel over and repeat this process on the opposite side.
  8. When the cake is done, remove it from the oven, run a knife around the edges of the pan and immediately (while it's still piping hot!) flip it onto your prepared kitchen towel.
  9. Starting at the short end, roll the cake tightly around itself (and the kitchen towel) into a log.
  10. Place the kitchen towel & cake onto the jellyroll pan and place it in the fridge for 2-hours to chill.
  11. Once chilled, gently unroll the cake, spread the Brown Butter Bourbon frosting onto the cake, leaving about a 1-inch bare around the edges. Sprinkle salted caramel pecans on top of the filling, gently pressing them into the frosting.
  12. Now complete your final roll by again, starting at the short end and rolling the cake around itself (this time without the kitchen towel).
  13. Gently move the cake onto your serving dish and chill the cake for another 30-minute prior to serving.
  14. To serve, dust the cake with confectioner's sugar, slice and serve.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/pumpkin-spice-roll-bourbon-salted-caramel/