Salted caramel is my kryptonite.
It's ridiculously addicting.
Throw some cinnamon and pumpkin in the mix and you are doomed.
I say...surrender to the temptation. Why fight it?
Pumpkin Spice Roll With Salted Caramel Mousse
Salted Caramel Sauce
1/4 cup butter
1 cup brown sugar
1/2 cup whipping cream
1/2 tsp sea salt
1 Tbsp vanilla
1 cup brown sugar
2/3 cup pumpkin puree
1 tsp vanilla
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Salted Caramel Mousse
8 oz cream cheese
1/4 cup butter, softened
1 cup icing sugar
1 tsp vanilla
approx 1/2 cup Salted Caramel Sauce (recipe above)
1 cup whipping cream
Salted Caramel Sauce - In a medium saucepan over medium heat, place butter, brown sugar, whipping cream, salt, and vanilla. Bring to a boil, stirring continuously. Lower heat to medium low and simmer, stirring continuously, for 7 minutes. Remove from heat and let cool to room temp. (Store any leftovers in the fridge.)
Cake - Preheat oven to 375. Line a 10 X 15 jelly roll pan (or cookie sheet with sides) with parchment paper. Spray with cooking spray.
Beat the eggs for 3 minutes. Beat in the sugar, pumpkin, vanilla, and lemon juice. Add in the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Beat until well combined.
Pour into the prepared pan.
Bake at 375 for approx 15 minutes, until cake is done.
While cake is baking - place a clean tea towel on your work surface. Sprinkle liberally with icing sugar. Set aside.
Remove from heat and let cool about 5 minutes. Run a knife around the edge of the pan to loosen cake.
Invert cake onto the tea towel.
Starting from the side closest to you, gently roll up the cake in the towel.
Set on a wire rack to cool completely.
While it is cooling, prepare salted caramel mousse.
Salted Caramel Mousse - Beat cream cheese and butter until smooth. Beat in icing sugar and vanilla. Add in the room temp Salted Caramel Sauce until you reach your desired taste/consistency (I used approximately 1/2 cup of the sauce)
In a separate bowl, beat the whipping cream until you have stiff peaks. Gently fold the whipped cream into the cream cheese caramel mixture.
Assemble roll - Gently unroll the cake from the towel and leave flat on your work surface. Spread the salted caramel mousse over the cake, leaving about 1/2 inch without any filling around the outside.
Gently re-roll the cake.
Using a large flipper, move the roll onto its serving platter. (Apparently you can also just roll it off the towel onto the serving platter...but this never works for me.)
Cover the outside of the cake with the rest of the mousse.
Let cake chill at least 2 hours before serving so the mousse can set up a bit.
Drizzle with a little more of the salted caramel, if desired.
I don't make jelly rolls that often because I find they are a little fussy to make. Trying to move them from the tea towel onto a platter almost always gives me a heart attack. FYI - It's really helpful to have a helper for that part. Or, at least a giant flipper and not a tiny cookie flipper like the one I have to work with.
Rolled cakes always look so pretty. They are worth the heart attack...especially when filled with salted caramel mousse.
This would definitely impress your guests for Thanksgiving!