A fall treat with a boozy twist! This tender Bourbon Caramel Pumpkin Roll is filled with caramel cream cheese that's been kissed with bourbon whiskey, then drizzled with more caramel for good measure!
Print

Bourbon Caramel Pumpkin Roll

A fall treat with a boozy twist! This tender Bourbon Caramel Pumpkin Roll is filled with caramel cream cheese that's been kissed with bourbon whiskey, then drizzled with more caramel for good measure!
Course Dessert
Cuisine American
Keyword pumpkin roll
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 612kcal
Author Erica

Ingredients

Pumpkin Roll

  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 cup pumpkin puree
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon nutmeg

Bourbon Caramel

  • 1 cup granulated sugar
  • 1/4 cup water
  • 6 tablespoons butter
  • 1/2 cup heavy cream
  • 2 tablespoons bourbon whiskey
  • Pinch sea salt optional

Bourbon Caramel Cream Cheese

  • 8 ounces cream cheese softened
  • 1/4 cup butter unsalted, softened
  • 1/2 cup bourbon caramel sauce cooled
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

Pumpkin Roll:

  • Preheat oven to 350 degrees. Grease a 15x10x1 inch baking pan, then line with wax paper. Grease and flour the paper. Set aside.
  • In a stand mixer or with a hand mixer, beat eggs on high for 4-5 minutes until a pale yellow color. Add the sugar and mix until thick and lemon-colored, about 2 minutes. Add pumpkin and lemon juice and stir until combined.
  • In another bowl combine flour, cinnamon, ginger, baking powder, salt, and nutmeg; fold into the pumpkin mixture until combined.
  • Pour the batter into the prepared baking pan, spreading it into the corners evenly. Bake for 13-15 minutes, or until cake springs back when lightly touched.
  • Remove the cake from the oven and immediately dust it liberally with powdered sugar. Lay a linen towel on your counter, then carefully turn the cake out onto the towel. Peel off the wax paper and gently roll the cake up in the towel. Cool at least 30 minutes. Make bourbon caramel and cream cheese filling while the cake cools.
  • Carefully unroll the cake. Spread bourbon caramel cream cheese on the cake, leaving a 1-inch border around the edges. Re-roll the cake, then wrap it in plastic wrap and chill. When ready to serve, dust cake with powdered sugar and drizzle with more bourbon caramel sauce.

Bourbon Caramel Sauce:

  • Heat sugar and water in a medium saucepan over medium heat, stirring to moisten all of the sugar. Let the sugar simmer until it begins to melt into a golden-colored liquid, stirring occasionally. Do not burn.
  • Once sugar is completely melted, immediately but carefully stir in the butter for 2-3 minutes until completely melted. The sauce will bubble rapidly.
  • Slowly and carefully drizzle in the heavy cream, continuing to stir. The mixture will once again bubble and splatter. After the cream is mixed in, allow the caramel to boil for about 1 minute, then whisk until smooth. 
  • Remove from heat and whisk in bourbon and salt (if using). Cool to room temperature before using.

Bourbon Caramel Cream Cheese:

  • In a mixing bowl, beat cream cheese, butter, and caramel sauce until well blended. Mix in powdered sugar and vanilla until fluffy.

Nutrition

Calories: 612kcal | Carbohydrates: 78g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 150mg | Sodium: 394mg | Potassium: 183mg | Fiber: 1g | Sugar: 66g | Vitamin A: 94.1% | Vitamin C: 1.5% | Calcium: 8.5% | Iron: 7.7%