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Pumpkin Roll with Toffee Filling: A Swirl of Autumn Delight for Beginner Bakers

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A tender pumpkin cake rolled with a creamy cream cheese and toffee filling creates a stunning and delicious dessert. Perfect for beginner bakers, this recipe offers clear steps and helpful tips.

Ingredients

Scale

For the Cake:

  • 3 large eggs
  • ⅔ cup granulated sugar
  • ⅓ cup packed brown sugar
  • ⅔ cup canned pumpkin puree
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon salt

For the Filling:

  • 1 (8 oz) block cream cheese, room temperature
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • ½ cup toffee bits
  • Caramel sauce, for serving

Instructions

  • Prepare the Pan: Heat the oven to 350°F and line a 15 x 10 jelly roll pan with parchment paper. Ensure the parchment paper covers the entire pan, including the sides, for easy removal. Use a jelly roll pan. Use parchment paper. Beginner Note: Press the parchment paper into the corners of the pan.
  • Mix Wet Ingredients: Using a hand mixer (or stand mixer), beat the eggs, sugar, brown sugar, and pumpkin puree together in a bowl. Beat until the mixture is light and fluffy. Use a mixing bowl. Use a hand mixer or stand mixer. Beginner Note: Beat on medium-high speed for 2-3 minutes.
  • Combine Dry Ingredients: In a separate bowl, whisk to combine the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisking ensures even distribution of the ingredients. Use a mixing bowl. Use a whisk. Beginner Note: Whisk for about 30 seconds.
  • Combine Wet and Dry: Then beat the dry ingredients into the wet ingredients, until just combined. Do not overmix; it can make the cake tough. Use a mixing bowl. Use a hand mixer or stand mixer. Beginner Note: Mix on low speed until just combined.
  • Bake the Cake: Pour the cake into the prepared jelly roll pan and spread out evenly. Bake for 15 minutes, until cooked through. A toothpick inserted into the center should come out clean. Use a jelly roll pan. Use a toothpick. Beginner Note: Check the cake after 13 minutes.
  • Roll the Warm Cake: Remove and fold one end of the parchment paper over the cake and roll the warm cake up into a roll (with the parchment paper). Place the cake on a cooling rack and allow it to cool completely. Rolling the cake while warm prevents cracking. Let it cool completely before unrolling. Use parchment paper. Use a cooling rack. Beginner Note: Roll tightly but gently.
  • Make the Filling: With a hand mixer (or stand mixer), beat the cream cheese, butter, vanilla and powdered sugar together until creamy. Ensure the cream cheese and butter are at room temperature for a smooth filling. Use a mixing bowl. Use a hand mixer or stand mixer. Beginner Note: Beat on medium speed until smooth.
  • Unroll and Fill: Unroll the cooled cake and spread the icing evenly over the cake all the way to the edges. Sprinkle with the toffee bits, reserving a spoonful of toffee bits for the top. Spread the filling evenly for a consistent taste in every slice. Use a spatula. Use a toffee bits package. Beginner Note: Spread the filling in an even layer.
  • Reroll and Chill: Roll the cake up and place on a serving plate. Refrigerate until ready to serve (wrapped with cling wrap or foil to keep it moist). Chilling helps the filling set and makes slicing easier. Use a serving plate. Use cling wrap. Use a refrigerator. Beginner Note: Chill for at least 1 hour.
  • Garnish and Serve: When ready to serve, drizzle with caramel sauce and sprinkle with remaining toffee pieces. Garnish just before serving for the best presentation. Use a caramel sauce bottle. Use a toffee bits package. Beginner Note: Drizzle the caramel sauce in a decorative pattern.

Notes

  • Use room-temperature ingredients.
  • Don’t overmix the batter.
  • Roll cake while warm.
  • Chill before slicing.

Find it online: https://marcelarecipes.com/pumpkin-roll-with-toffee-filling-a-swirl-of-autumn-delight-for-beginner-bakers/